Five witlof salads 1 from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 546) by Diane Holuigue

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on July 13, 2023

    I was lucky enough to get some Belgian endive recently - they are hard to get in my part of my city. This is a simple, easy salad, and I also made the suggestion in the notes at the head of this section - baking, sliced, with butter, parsley, lemon, s&bp. The baked endive is oh my gorgeous! Very french, so showing only the flavour of the endive that is buttery and lemony. I have a Toulouse-Lautrec recipe that is similar - he would cook the Belgian Endive on the stove-top, extremely slowly, for up to an hour. That is good too, but this one is fresher and, of course, quicker. Yum!

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