Witloof Salad

September 4, 2001

Today's recipe is for a crisp salad featuring diced apple and a vegetable that has just returned to the greengrocery shelves - witloof. While witloof can be cooked, I much prefer it as a salad vegetable.

Witloof is a type of salad green with smooth pale creamy leaves. It is 10 to 15cm long and compressed into a compact, slender, pointed head. It is also known as Belgian endive, or chicory.

Witloof needs to be protected from the light or it the leaves will turn green and the vegetable will become rather bitter. You may see it in your supermarket wrapped in dark tissue.

The vegetable witloof was discovered rather by accident. Chicory was grown for its root which was used as a coffee substitute in Europe. One day in 1830 a Belgian farmer, Jan Lammers, returned from war and found his chicory, which he'd stored in a barn, had sprouted white leaves. He was captivated by its tangy, distinctive flavour.

It was another 30 years before endive, known as witloof, became a successful crop. In 1872 it was introduced in Paris, to rave reviews, so popular it was called white gold. It has been systematically cultivated since and is an important winter vegetable in Europe.

Witloof and Apple Salad

6 medium heads of witloof
2 apples (red skinned ones look nice)
1 green pepper
2 spring onions
4 mandarins, broken into segments

Separate the witloof leaves and use the larger ones to line a salad bowl.

Remove the cores from the apples, but leave the skin on. Dice and place in acidulated water for a few minutes to prevent browning. Slice the green pepper and finely chop the spring onion. Place the apple, pepper, onion and remaining witloof leaves in the bowl. Add the mandarin segments and pour over your favourite vinaigrette.

For a more substantial dish you can add a cup of diced ham or smoked chicken or some peeled shrimps to the salad.