Belgian endive was cultivated by the ancient Egyptians and today is particularly popular in Belgium and France. Part of the chicory family, endive has a crunchy texture and subtle taste. Here, it’s paired with spring vegetables and a dash of bright citrus.
Recipe courtesy of Williams-Sonoma
VARIATIONS: You can substitute English peas for the fava beans, or grilled fennel for the endive. You can also use a broiler instead of a grill to cook the vegetables; just keep a close watch to avoid overcooking them.
SERVING SUGGESTION: This dish would make a great side for grilled fish or meat. Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.