Dive into endive at its peak season

Belgian endive. Whether you pronounce it “ahn-deeve,” or “en-dive,” it’s still the same sassy leafy vegetable that we typically equate with elegant meals.

A member of the chicory family, Belgian endive is a supremely crisp, pleasingly bitter green that is known primarily for elevating salads to something special. Sure, you can find endive in markets year-round, but it’s at its bitter best during the winter months.

Since it’s shaped like a torpedo or bullet, Belgian endive is the ideal vessel for tasty fillings such as ceviche, egg salad and cheese spreads. Because its peppery sharpness is tame, it gets along with a variety of flavors from sweet dates to pungent blue cheese to salty prosciutto. When selecting, look for firm, dry, tightly closed heads that are tinted bright green or purple and are free of wilting, sponginess or dark spots.

Endive is most at home in salads — think endive, gorgonzola and pears with a creamy balsamic dressing or endive, kale and persimmons with a tangy maple-mustard vinaigrette. But as you’ll see, it’s got much more potential.

Here are three ways to add some bite to your wintertime meals with Belgian endive:

1. Salad: Toss endive with winter citrus fruits such as Cara-Cara oranges or pomelos, Mexican cotija anejo cheese, creamy avocado and a tangy cumin-lime vinaigrette.

2. Appetizer: Fill endive leaves with your choice of creamy salad filling — egg, chicken or ham salad. Garnish with fresh chopped herbs such as chives, mint or parsley.

3. Slaw: Slice endive crosswise into fine strips. Toss with olive oil, sherry vinegar, spicy mustard, honey, diced apple and pomegranate arils.

Russo is a San Diego freelance food writer and cookbook author.

Roasted Endive

Because you’ve probably never done it, you must try roasted Belgian endive. It couldn’t be easier or more versatile.

Makes 4 servings

4 Belgian endive heads

Olive oil, for drizzling

A generous amount of salt and black pepper

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil for easy cleanup. Slice each Belgian endive in half, lengthwise. Drizzle with olive oil, and season with salt and black pepper. Roast for 45 to 60 minutes or until endive is tender when pierced with a fork.

Serving suggestions: Eat as is alongside steak, pork, chicken or fish. Or top with your favorite herb pesto, or slice and toss into a pasta or whole grain dish, such as pasta with roasted endive, walnuts and blue cheese, or farro with roasted endive, olives, roasted red peppers and olive-oil cured tuna.