I adore witloof in a salad – it adds juicy crunch and a bitter-sweet edge. Witloof translates as white leaf. In France it is called endive, and in Italy it is called cicoria. There is a delicious lettuce, a different vegetable altogether, which the French call chicory and the Italians call endive. How confusing!
Witloof has juicy leaves with a hint a bitterness. If it is exposed to light it will become very bitter – that’s why it should be sold wrapped in light resistant paper (but is so often not!). Red-leaved witloof is gorgeous in a mixed salad – plump juicy leaves with just enough bitterness to keep things interesting.
Witloof contains good quantities of Vitamin A, calcium, iron and potassium.
It’s also delicious served hot. See Witloof in the Pan http://sharedkitchen.co.nz/recipe/witloof-in-the-pan/