Witloof – just the right crunch for salad

Witloof, red or white

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 of 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. The leaves of red witloof are more textural than those of the white variety, and the edges are covered in a soft down.

It will keep well for several days, loosely wrapped in paper towels in an unsealed plastic bag in a refrigerator.

Witloof contains good quantities of Vitamin A, calcium, iron and potassium.

Here are two gorgeous salads using witloof:

Witloof, Pear & Haloumi Salad https://sharedkitchen.co.nz/recipe/witloof-pear-haloumi-salad/

Witloof & Tangelo Salad

 

It’s also delicious served hot. See Witloof in the Pan