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Endive with Prosciutto and Gruyère — 5 Comments

  1. Your book looks delightful. Can hardly wait to order one. Endives – I love them, but they are so expensive here. Braised is my favorite way with them. Yours look absolutely delicious. I am so excited. We are coming back to France this summer. But this time we are on a motorcycle tour. Our French friends will be guiding us through Loire, up to Normandy and Brittany and then down through the Perigord and down to Avignon. We will spend a few days in Paris, before or after. Love the update on your house. Looks great.

  2. I do see endive sometimes in shops here but rarely hear of anyone actually eating it unless it is curly endive. It is more often the variety you see and found in salads.

  3. We hardly ever see endive here (or perhaps I just don’t notice it). But you are reminding me of a recipe I’ve had bookmarked for eons, Laura Calder’s endive with beets, goat’s cheese and walnuts (www.foodnetwork.ca/recipes/Salad/Nuts/recipe.html?dishid=8359).
    And now your endive with prociutto and gruyere is bookmarked too. Remind me to look for endive!
    Congratulations on the proofs! Well done! They look lovely. I particularly like the “mostly” after the “healthy”. It makes eating healthily seem so much more realistic.

  4. Penny, You’ll be going right by us – stop in for an apero!!!! Funny how what’s expensive for you is cheap for us – and vice versa!
    manningroad, I’m not even sure if we have ‘curly endive’ I’ll have to Google it LOL. Very popular here.
    Ina, next I’m going to try it as a proper vegetable! Thanks….
    Elizabeth, I get red endive for something similar with red beets and goat cheese. Goat cheese and beets are made for each other! (And thanks…. that’s what I thought)