The crisp, bitter-tasting leaves of endive can provide a bold accent in salads or serve as a counterpoint to dips or fillings.
To use the leaves whole for crudités or canapés, pull the leaves off the head one by one, discarding any that are wilted or discolored. To shred endive for salads, first remove the dense, crunchy core: Using a paring knife, halve the endive lengthwise and make two angled cuts along the outside of the core. Pull out and discard the core, and then slice each half on the bias. Note that the cut surfaces of endive can discolor quickly, so it’s best to either wait until the last minute before prepping it or soak it in lemon water if you’re cutting it in advance.