A to Z food prep and serving hacks that will change your life

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Endives

Endives, particularly the Belgian variety are an extremely versatile vegetable. Make sure to select ones that aren't discolored or blemished. Don't cut or separate the leaves until ready to serve, as they tend to brown quickly. They work well raw as a crunchy salad base or cooked (braised/sauteed). To serve in a salad, trim the base and remove the leaves from the head, then cut into smaller pieces or leave as "scoops" that can be filled with whatever ingredients you desire. They do impart a slightly bitter taste, so they're best dressed with creamy, tangy dressings (blue cheese, honey mustard, etc.).