Endives and escarole are two very wintery vegetables that arouse as many passions as phobias, mainly because of that bitter taste that characterizes them, but which makes them truly irresistible for those who enjoy them.
Typically winter and very versatilethis pair of alternatives for our appetizers, starters or crudités, as well as if we use them in salads, can give a lot of play due to the bitter tone and its texture.
Although personally what convinces me the most about them is the crispy point they havesince they offer a certain resistance in the bite that makes them ideal to consume alone or as a snack, it is true that they offer many more registers.
However, it is common for poor conservation at home to lead to ruin its texture and also its flavor. Something that also happens to lettuce and other green leaves, since they are especially perishable because they have a large amount of water.
For this reason, both endives and endives must be consumed as soon as possible. Even so, it is also important to know where to keep them, because sometimes the fridge can also weaken them.
In any case, Cold is not the worst friend of endives or endivesas Karlos Arguiñano taught us in his book The menu of each dayedited by RTVE and Ediciones del Serval at the beginning of the 90s and where it already pointed out what we should do with these vegetables.
His choice was through keep them in a dark placebecause an excess of light (both natural and artificial) means that they begin to change color and also that their leaves begin to open, which would completely load the flavor, shape and color of these little winter jewels.
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