Nancy

Curly endive is the most common form of endive.  It can used for a salad and stir fries. Most grocery stores sell it in the produce section. I prefer salads. It is a bit bitter but you and lighten that up with adding oranges and olives to your salads. The oranges and olives really take care of the bitterness. The salad dressing of choice is an olive oil and balsamic vinegar with spices. Endive has been a fresh change from romaine, green leaf or iceberg. One head of endive lasted me 1 full week of lunches and/or dinner salads.

Endive is also sold whole. They look like large pods. They are great grilled with olive oil and butter for 3-4 minutes a side.

The above picture is whole endive. (Olives are not the endive)
Recipe coming up next!
 

Tools:
medium sized bowl with cover, knife and cutting board.

Ingredients:
1-2 small fennel bulbs with fronds
10 cherry tomatoes sliced in half
10 olives sliced in half (green or black or both)
2 clementines peeled and separated

How do you cut a fennel and what parts can you eat? You can actually eat all of it. The bulb and the fronds will be used in this recipe.
You can google some Youtube videos or just cut the top of the bulb and below the stalks. Now wash the bulb and use a potato peeler to remove any brown spots. Slice the bulb in half, length wise, cut the core out if it is large. The core can be eaten but can be bitter. You slice the fennel any direction you wish now. To prepare the fronds, just pull them off the steams and add them to the salad. You can use as much of the fronds you wish. I only used the fronds from one of the fennels. Toss everything together in bowl and add your favorite Italian dressing. Add salt and pepper if you wish. Let the salad marry in the fridge for at least 30 minutes.  It is so good that you will want more.
(The stalks can be added to make soup broth.)