White endive is a slightly bitter member of the chicory family, grown in complete darkness (blanched) to prevent it from turning green. The compact, spear-shaped heads are tipped with pale green and have a crisp, crunchy texture. Usually served cold in salads, either sliced crosswise or cut in long strips, endive are also baked in gratins or braised in stock. The individual canoe-shaped leaves are popular with caterers as a vehicle for dips, scoops of seafood salads, mousse, or even caviar.