| 11. | 2 or 3 bunches red or yellow endive, separated into leaves
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| 12. | Crackers, thinly sliced baguette or endive cups, as accompaniments.
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| 13. | Endive and Watercress with Red Grapes, Blue Cheese and Almonds.
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| 14. | New varieties of Belgian endive make the process a little easier.
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| 15. | Endive is also delicious braised or as an ingredient in soup.
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| 16. | Add wine and about 1 cup water to barely cover endives.
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| 17. | Curly endive and the broad-leafed escarole are true endives.
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| 18. | Curly endive and the broad-leafed escarole are true endives.
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| 19. | Arrange endive leaves in a star pattern on the plate.
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| 20. | The endive's slight bitterness completes the flavors and adds crunch.
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