Monday’s attempt at Belgian endive got two thumbs down from Lucie and Josie and Theo missed out on trying it. We had planned to try again with a recipe involving cooking this veggie, but then we saw a recipe for Belgian endive with red bell pepper and prosciutto from FOOD52. The recipe calls for sauteing the red bell pepper strips with garlic and olive oil, but since my kids love raw red bell pepper, we decided to use them raw.
The way we made this was very simple. First, cut the red pepper into strips. Then, cut the end off the endive and separate the leaves, so that they look like little boats. (California Endive Farms has a nice video about Belgian endive which includes a demonstration of how we prepared our endive leaves.) Next, put a few strips of pepper into the endive boat and then wrap the whole thing with a piece of prosciutto. That’s it!
I said, “Theo, would you like to try a red pepper boat for a snack?” Theo ran to the kitchen and took possession of ALL the red pepper boats.
Poor Josie! She thought he would eat them all before she could try one.
It turns out, he didn’t really care for them. He left them to his sisters after trying just one bite.
Lucie and Josie carefully tasted our new Belgian endive snack.
Josie decided that one bite was enough, but did offer to eat more plain prosciutto.
Lucie gave this combination two thumbs up and insisted that I make her another plate full. She succeeded in eating all the Belgian endive that we had left, so we may not have another recipe this week. I think the sweetness of the red bell pepper and the saltiness of the prosciutto were a great combination with the Belgian endive’s slightly bitter flavor. These would be great to pack in lunch boxes and I definitely plan to make them again.
Did you know that Belgian endive is part of the chicory family? It is related to radicchio, curly endive, frisee and escarole, as well as those blue flowers that grow along the side of the road. Be sure to read about the interesting practice of growing Belgian endive at California Endive Farms’ website.
Thanks for visiting,
A few words from Lucie:
We tried Belgian endive and pepper wrapped in prosciutto. I give it two thumbs up. I might like to try more endive recipes someday.