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Red Carmine Endive is a striking red-leaf variety of Belgian endive (also known as witloof chicory). It is grown in two stages: first in the field to develop roots, then forced in complete darkness to produce tight, canoe-shaped heads with vibrant crimson to deep burgundy leaves edged in white or pale yellow. It has a crisp texture and a pleasantly bitter flavor with subtle nutty notes, milder than many chicory relatives. Commonly used raw in salads for color contrast, or lightly braised, grilled, or baked to mellow its bitterness.
1. Classic Red Endive & Citrus Salad
經典紅菊苣柑橘沙拉
Ingredients (2–4人份):
3–4 heads Red Carmine Endive
2 oranges or blood oranges, segmented
50 g toasted walnuts, chopped
80 g blue cheese or goat cheese, crumbled
Dressing: 3 tbsp olive oil + 1 tbsp lemon juice + 1 tsp honey + salt & pepper
Method:
Separate endive leaves, wash and dry.
Arrange leaves on a platter, top with orange segments, walnuts, and cheese.
Whisk dressing and drizzle over. Serve immediately.
2. Red Endive, Pear & Gorgonzola Salad
紅菊苣梨子藍紋奶酪沙拉 (very popular in Europe)
3 heads Red Carmine Endive
2 ripe pears, thinly sliced
100 g Gorgonzola or other blue cheese
Handful candied pecans or toasted hazelnuts
Dressing: 2 tbsp balsamic vinegar + 3 tbsp extra-virgin olive oil + 1 tsp Dijon mustard
Layer everything beautifully — the red leaves against white pear and blue cheese look stunning.
3. Grilled Red Endive with Balsamic Glaze
香烤紅菊苣佐巴薩米可糖漿
Cut endives in half lengthwise.
Brush with olive oil, season with salt & pepper.
Grill or pan-sear cut-side down for 2–3 minutes until lightly charred.
Flip, drizzle with good-quality aged balsamic glaze (or reduce regular balsamic with a little honey).
Optional: top with shaved Parmesan or crispy pancetta.
4. Braised Red Endive with Orange & Honey
蜜汁柳橙燴紅菊苣 (sweet-savory, bitterness becomes very mild)
4 heads Red Carmine Endive, halved
2 tbsp butter + 1 tbsp olive oil
Juice + zest of 1 orange
1 tbsp honey
100 ml chicken or vegetable stock
Salt & pepper
Method:
In a wide pan, melt butter and oil, place endive cut-side down.
Cook 3 minutes until golden, flip.
Add orange juice, zest, honey, stock. Cover and simmer 10–12 minutes until tender.
Remove lid, reduce sauce until syrupy. Serve warm.
5. Red Endive Appetizer Boats
紅菊苣小船開胃菜 (perfect for parties)
Fill the natural “boats” with:
Goat cheese + fig jam + thyme
Smoked salmon + crème fraîche + dill
Whipped feta + pomegranate seeds + mint
Tuna tartare or crab salad
One head can make 8–10 elegant bites.
6. Warm Red Endive & Bacon Salad
溫熱紅菊苣培根沙拉 (French bistro style)
4 heads endive, cut into 2 cm pieces
150 g thick-cut bacon or lardons
1 shallot, minced
2 tbsp red wine vinegar
1 tsp Dijon mustard
Poached egg on top (optional)
Method:
Crisp the bacon, remove.
In the same pan, sauté shallot, add endive and toss 1–2 minutes until slightly wilted.
Deglaze with vinegar, stir in mustard, return bacon.
Serve warm, topped with a runny poached egg if desired.
These recipes highlight the gorgeous crimson color and turn the natural bitterness into a delicious feature rather than a flaw. Enjoy your Red Carmine Endive!
