Chicory

About

"Chicory" serves here as an umbrella term for a group of related leaves that vary by region and naming convention: tight, bitter heads in yellow or radicchio red (often called endive), the loose, frizzy-leaved type (frisée in French), the long-leaved puntarelle (cicoria di catalogna), and escarole, with its flatter, fuller leaves. Raw, chicory is bitter and lean, and works best with salty, fatty partners, though it can also add a refreshing contrast to sweet, bland dishes of rice or beans.

Pairs well with chicory

• SuEggEgg lets chicory's sharp, bitter character stand out rather than masking it.
• CiOrangeOrange pairs well with bitter ingredients, including braised endive, which becomes more artichoke-like in texture.
• SuGarlicPuntarelle, a tall variety of chicory sold in Rome, is prepared by cutting its hollow white stalks into curling strands using a special…
• CiGingerChef Ollie Dabbous paired Castelfranco, a speckled pink-and-green chicory variety, with gingerbread, vacuum-packing the leaves in ice…
• ChCheeseBlue cheese and chicory (endive, radicchio) share a sharp, metallic edge that makes them a striking pairing, as in the classic Roquefort,…
• RoCoffeeThe forced "chicons" eaten as endive salad come from Cichorium intybus, whose roasted, ground taproot is also used as a coffee substitute…
• MuMustardBoth bitter ingredients suit fans of dark roast coffee, IPA, grapefruit and very dark chocolate.
• EaLentilLentils have a mild, earthy flavor with no sharp or bitter notes, while chicory retains a bitter edge even when cooked, making it a good…
• EaFava beanFave e cicoria, a classic Italian dish, pairs dried, skinless fava bean purée with cooked bitter greens, chicory or a substitute like…
• WoPecanA baguette sandwich layers pecan butter and salt on one half, topped with curly chicory tossed in sharp vinaigrette and pressed together.
• EaJerusalem artichokeZoologist T.