Home › The Principles of Cookery › Endive, with Winter Salad

Endive, with Winter Salad

An ornamental and wholesome dish of salad may be made in winter principally by the aid of this plant. Only a little cress, celery, and beetroot will be necessary to form a striking contrast to the crisp, blanched leaves of the endive, which may be arranged in the centre, or interspersed with the other materials through the bowl. Endive may be had good from November till March.