How to prep endive
 Endive is most often used in salads and hors d'oeuvres. Whether you're keeping the leaves whole, or slicing them into bite-size pieces, it's good to know how to release them from the core that holds the leaves together. For grilling and braising, keep the endive whole, or slice it lengthwise through the core. |
| To release the next layer of leaves, slice of more of the core. Repeat this process, alternating slicing off the core and pulling away the increasingly smaller leaves. |  |
| To free the remaining leaves, slice away the bottom or root end at the point where the outer leaves join it. They should fall off easily. |  |
| Start by pulling off and discarding the outer layer of leaves. They tend to be limp and bruised from transport. |  |
| To make bite-size pieces for salads, slice the whole bulb crosswise into slices as thick or thin as you like. |  |
0
