Step by step recipe:

1. 10 min.
   Trim a little from the base of 5 endives (head of chicory), remove and discard any untidy leaves, then wash endives.
2. 3 min.
   Boil a large pan of salted water.
   
   With a small sharp knife, remove a small cone from the bottom and discard it. The cone size depends on endive size, usually about half an inch is fine.
   
   This reduces the endive's bitter taste.
   
   Note:If endive are medium or big size, think to cut them in two, from top to bottom, to reduce cooking and blenching time.
3. 3 min.
   Put endives in boiling salted water for 2-3 minutes...
4. 5 min.
   ... then remove them using a skimmer, put into very cold water.
   
   You've just blanched endives, and we do that to reduce the bitterness still further.
5. 5 min.
   Leave endives in cold water for five minutes, then drain and dry them. The best way is to use a salad spinner, and then leave on a tea-towel.