On 2009-02-12, Wim van Bemmel > wrote:

> That is what we call "endive" here.. Witloof in Belgium, Witlof in Holland.
> Very good in a salad, or a gratin rolled in ham.. onder bechamel, or
> mornay. And a sniff nutmeg..

I've had that, ham wrapped endive in a bechamel sauce. My late brother had
a girlfriend from Belgium and she used to make it when endive was on sale.
She was rather shocked, though, that Belgian endive typically costs $4+ lb
here in the US. She said it was about $.50lb in Belgium.

nb