Cichorium crispum

Origin: Mediterranean basin.
Etymology: from the Greek kikhorion; its old Latin name Ichorium intybus means “January plant” or “winter salad.” 

Compositae family.   

Chicory is a herbaceous annual plant. Its leaves become increasingly pale towards the core.

This is a variety of chicory with curly, deeply-indented, “disheveled” leaves.

Medicinal properties
See chicory (generic)

Nutritional values per 100 g
Calories: 12; carbohydrates: 1 g; fat: 0.2 g; protein: 1.6 g; fiber: 2.6 g.
Rich in calcium, iron, magnesium, potassium, sodium, beta-carotene, vitamins B and C.

Buying
Firm crisp stems; unwilted unblemished leaves.
Keep in mind that the darker green the leaves, the more bitter they are.

Storing
Endive is fragile and will keep for only a few days in a cool place or in the vegetable crisper of your refrigerator.
To increase its keeping time, wash it, spin or shake it dry and wrap in a damp cloth.

Preparing
Refresh under cold water and blot dry. Never soak. 

Cooking
For a salad, combine green and white endive.
Ideal with small cooked cubes of bacon and a poached egg.

Enjoying
Curly endive with goat cheese and grapes
Make a nest of curly endive on each plate. Place a thick slice of goat cheese (chèvre) on top; drizzle with a mixture of olive oil, walnut oil and lemon juice; garnish with walnut halves and halved seedless grapes.

Steamed curly endive
Steam the endive for about 8 minutes with some apple wedges. Drizzle with oil and lemon juice; season with fine sea salt and cinnamon.  

“Landes” salad
This salad is garnished with raw cured ham, gizzards, duck breast and foie gras, quickly pan-seared and cut into strips. Dress with a neutral oil and white wine vinegar.