The drawback to endive is that it is tough, and the simple remedy is to boil it.

Take three or four white-heart endives, throw them into boiling water slightly salted.

When they get tender take them out and instantly throw them into cold water, by which means you preserve their colour.

When quite cold, take them out again, drain them, dry them thoroughly, and pull them to pieces with the fingers.
Now place them in a salad-bowl, keeping the whitest part as much as possible at the top.

Place some hard-boiled eggs round the edge, and sprinkle a little chopped blanched parsley over the white endive.