Look for a firm crisp stem and unblemished, straight, finely-indented leaves.

Bear in mind that the darker green the leaves, the more bitter they are.

The leaves vary from green to yellow, depending on their cultivation, but one fact remains: they should be light and tender, and the outer ring a nice even green color. 

Endive is fragile and will last for only a few days in a cool place or in the refrigerator crisper.

To extend its keeping time, you can wash it and spin it or shake it well and wrap it in a damp cloth. 

Cut off the base and separate the leaves.

Refresh under cold water and pat dry. Never soak it.

If you are eating the salad immediately, you can cut the leaves. However, if you're planning to keep it, keep the leaves whole to prevent oxidation. 

For a salad, pair green and white endive. 

Perfect with small lardons and a poached egg. 

Curly endive with goat cheese and grapes
Make a bed of curly endive on each plate. Place a thick slice of goat cheese on top and drizzle with a combination of olive oil, walnut oil and lemon juice. Top with walnut halves and halved seedless grapes.

Steamed curly endive
Steam the greens for about 8 minutes with apple wedges. Drizzle with oil and lemon juice; season with fleur de sel and cinnamon. 

Landes Salad
This salad is garnished with raw ham, gizzards, duck breast and foie gras simply seared in a skillet and cut into strips. Dress with a neutral oil and white wine vinegar.