Belgian endive, also called witloof or chicon, is a small, elongated head of pale, tightly furled chicory leaves with a crisp texture and a mild bitterness. It was discovered by accident in the 1830s, when Belgian growers found that chicory roots stored in the dark sprouted into this pale, tender leaf instead of the tough, dark-green leaf chicory produces in daylight; Belgium, the Netherlands, and northern France remain its main growers.
It's eaten raw in salads, where the bitterness is balanced against something sweet or acidic, or cooked by braising, grilling, or roasting, which mellows it. It pairs well with nuts, blue or goat cheese, pears or citrus, and rich, creamy sauces.