The pale spearhead-shaped leaves of this endive are achieved by the plant being kept in the dark as it grows. Soil is mounded up around the emerging head and stops the leaves turning green. There is also a red variety. Individual leaves can be used as a carrier for creamcheese-based mixes and served as pass-around food, or include the leaves in a pile of crudites (vegetable sticks) with a dip. Try this hot/cold salad.
1 Sauté some chicken livers in a hot pan in a little oil and butter.
2 Season well and toss in some walnuts as the livers finish cooking.
3 Pile these onto a stack of witlof leaves. Dress with a blend of walnut oil and raspberry vinegar.
Like all bitter leaves, witlof balances well with creamy textures, nuts and nut-based oils, and sharp sweet vinegars.
