Category: Chicory (Escarole, Endive, Radicchio, Sugarloaf)

This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you'd like.  Make however much of this you'd like. It keeps and reheats well for up to 5 days.... Read more »

This brightly colored, crunchy, wintry salad could be made with escarole, frisee, endive or any substantial chicory. You could add cheese or nuts but it's lovely as is. ... Read more »

This is beautiful, crunchy, bright and wonderful. The apple cider syrup makes it extra special but substitute a little honey, or pomegranate molasses if you don't have the syrup.... Read more »

Sweet, tart juicy oranges pair beautifully with the slightly bitter chicories like escarole, castelfranco, sugarloaf and radicchio.... Read more »

The sweet earthy beets balance the strong, slightly bitter greens like escarole, radicchio, frisee or endive. The complexity of blue cheese and crunch of toasted nuts rounds it out.... Read more »

Escarole is slightly bitter, but the bright lime-y dressing and the richness of the avocado and cheese mellows it out nicely. If you have lettuce or another green you'd like to use, by all means do. This salad can be a meal on it's own, or you can add grilled chicken or steak for an even heartier dish.   Serves 4-5  ... Read more »

Chicories, the slightly bitter wintry greens like escarole, sugarloaf (Pan di Zucchero) and radicchio are delicious raw in salads but wonderful quickly braised and paired with creamy beans and bright capers. This a simpler and quicker version of this dish.... Read more »

Radicchio or any chicory (escarole, frisee, sugarloaf, etc.) is delicious in this wintry salad. The parsnips add a sweet, earthiness that complements the slightly bitter greens.... Read more »

[caption id="attachment_17822" align="aligncenter" width="660"] I took the photo before I added the orange slices fyi. . .[/caption] Chicories, the robust, slightly bitter winter lettuces are delicious with dried and/or fresh fruit (particularly citrus) and nuts.... Read more »

Quickly sautéeing (or grilling) chicories like escarole or sugarloaf is quick and delicious. Finish the wilted greens with a little lemon juice and you have a lovely side for roast chicken or toss them with white beans and top with grated Parmesan or toasted nuts.... Read more »

I happened to have a purple daikon (radish) and radicchio on hand as well as some leftover citrus dressing. I always try to have some kind of toasted nuts or seeds as well as fresh herbs, for exactly this reason. It's quick to pull together something really delicious. Radicchio, with its tight head of leaves doesn't really need washing making this even quicker than a typical salad.... Read more »

Escarole often comes in gorgeous, huge heads so it's a good thing that it's also delicious briefly wilted or even stewed. Employing these techniques you can work through that kind of volume so don't be afraid of these sometimes super-sized heads.   There's nothing hard and fast about the quantities and ratios below. Scale up and down as needed.... Read more »

Another cook-with-what-you-have salad that came about one late fall day. I love the combination of cooked/roasted and raw vegetables and if you can serve this right away when the squash is still warm it's particularly good. Vary this with other seeds or nuts and different herbs to suit your needs/taste. And if your celery has leaves attached, by all means add a handful or two of those. ... Read more »

This is really just a template for a hearty, beautiful wintry salad. I like to mix cooked vegetables and salad greens and this is one way to do it.  In the winter I often cook vegetables in quantity and then use them throughout the week in a variety of ways. In this case I used cooked carrots and beets.  ... Read more »

This is a colorful and hearty variation of the classic Celery Root Remoulade. You can substitute a vegan mayo and/or yogurt.... Read more »

This is a quick dish that pairs the robust, slightly bitter flavor of the radicchio with a little cream, Parmesan, lemon zest and juice and parsley.  ... Read more »

Capers and a few anchovies lend depth to this simple, comforting dish.... Read more »

This is my idea of good wintery salad. Savory with a hint of bitterness from the escarole which is rounded out by the crispy potatoes and creamy beans. Adapt as you see fit; sub crispy breadcrumbs or toasted nuts for the potatoes, skip the bacon, etc.... Read more »

This is a pretty, green-flecked soup topped with more green in the form of the parsley garnish. Pistou is sort of a French version of pesto (usually without nuts) made with basil and used to top soups. This lemony parsley version brightens up this simple, creamy (no cream) soup. ... Read more »

This recipe was created by Cathy Whims, long-time friend and Chef  at Nostrana, Oven & Shaker, and Enoteca Nostrana in my kitchen with what I had on hand. Cathy uses one handful of rice per person, plus a handful if you want leftovers.   We used a chicory called Arch Cape from Ayers Creek Farm. It is a variety they have been cultivating and adapting to their growing conditions here in the Willamette Valley so they renamed it this year and let go of the original name Radicchio Treviso. Any chicory would work in this preparation. ... Read more »