4. If you serve them raw: If you use raw endive for example to make a salad or serve its leaves with Roquefort as an aperitif, you can opt for sweet dressings or vinaigrettes (honey-based ...

Peel off 24 large outer leaves, and trim the bases. Cut 2 of the endive cores crosswise into 1/4-inch slices and toss with the celery. Add crabmeat and dressing, season with 1/8 teaspoon salt and ...

Verdant asparagus and crisp endive leaves combine with toasted hazelnuts and thin shavings of shallots to create a simple yet elegant salad that celebrates the season. But the true star of the ...