The Chicory Family
Endive, Escarole, Radicchio, and Dandelions
Hearts of Escarole with Apples and Cheese
serves 4
1 head Escarole (or other chicory)
1 Sweet or Dessert Apple
1/4 Shelled Walnuts or Hazelnuts
3 to 4 tbsp. Extra-Virgin Olive Oil
1 tbsp. White Wine Vinegar
2 ounces Roquefort or Goat Cheese
1. Preheat the oven to 350°. Trim the escarole, discarding any tough outer leaves, wash thoroughly, and spin dry. Peel, core, and slice the apple. Toast the nuts in the oven for about 5 minutes. Take the nuts out of the oven and rub them in a towel to remove any loose skins.
2. Whisk together the olive oil and vinegar, and season with salt and pepper. Toss the escarole and apple together with this dressing. Sprinkle with the cheese, crumbled, and the toasted nuts.
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Wilted Escarole
serves 2 to 4
Wash and trim the escarole. Cut the leaves into wide strips. Sautée in olive oil, covered, until wilted and bright green, about 2 to 3 minutes. Season with salt and pepper, add a splash of vinegar and serve.
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1. Any chicory can be grilled-if small, they can be grilled whole, but heads larger than a clenched fist should be halved or quartered. Dip the pieces in a basin or water and let them drain in a colander-this will help them keep from burning. Brush lightly with a vinaigrette made with balsamic vinegar, olive oil, a few sprigs of thyme and alittle crushed garlic.
2. Season the chicories with salt and pepper and place them on a grill over a medium-hot fire. Turn the chicories often on the grill as each side begins to brown lightly, basting with the vinaigrette as you turn. Total cooking time will vary from 20 to 30 minutes, depending on the variety. Small, leafy ones take less time than firm-headed types. When they have finished cooking, the chicories should be deeply browned and crisp on the surface, and completely cooked through and soft. They are good as accompaniments to grilled meats of fish, in pastas or on pizza, or with other grilled vegetables.
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Curly Endive, Radicchio, and Peach (or Pear) Salad
serves 6
1 Shallot
1 tbsp. Red Wine Vinegar
Salt and Pepper
1 Radicchio
3 small heads Curly Endive
3 Ripe Peaches (or Pears)
6 tbsp. Olive Oil
1. Peel and finely dice the shallot and put it in a salad bowl with the vinegar and a pinch of salt
2. Fill up a sink or large bowl with cold water. Peel the radicchio, discarding the outer leaves; tear the remaining leaves into bite-size pieces and toss into the water. Remove the outer leaves of the endive, saving only the pale green and white, tender hearts. (Reserve the outer leaves for cooking greens.) Cut out the tough core and add the leaves to the sink. Gently agitate the greens and let them sit in the water a few minutes. Scoop out the leaves from the water, without disturbing the dirt at the bottom of the sink. Dry the leaves in a salad spinner.
3. Peel and slice the peaches into 1/4-inch wedges. Whisk the olive oil into the shallot and vinegar. Add the peaches to the bowl, season with salt and pepper, and gently toss again, mixing all the ingredients. Taste the salad and adjust the seasoning if necessary.
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How to Eat It
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Chicory Chick,
Cha La, Cha La
The chicory family is a wide and varied group-they can be loose-leafed or tightly-headed, tapered or round, smooth-leaved or frilled. They are also brightly colored, ranging from purest white and pale yellow to bright green or maroon. All members of the chicory family are favored for the bitterness that they all share, unlike lettuces which are chosen for their delicacy.
The chicories' bite and texture combine nicely with richer ingredients in salads, like nuts, fruits, and sharp cheeses or smoked salmon, chicken, or ham.
They prefer cool weather and are at their prime in the fall. Spring turns to summer heat too quickly to reliably get a tasty crop early in the year, although we try every spring. Too much heat leads to incredibly bitter, tough leaves.
How to Choose:
The outer leaves of any chicory should be bright and crisp, with no wilting or yellowing. The hearts of leafy varieties like escarole, endive, or sugarloaf should be palest yellow. The stem ends should not be brown or have a dried appearance. The flavor should be pleasantly bitter, with a sweet balance that is best shortly after harvest.
How to Keep:
All chicories should be refrigerated as soon as possible after purchase. Wrapped loosely in a towel and put in a plastic bag, chicories will stay fresh for a day or two.
Try any Chicory salad with the following additions:
Fresh Shell Beans or Fava Beans, blanched until tender;Pancetta or Thick Bacon, lightly browned. Remember that adding vinegar or lemon juice will cut the bitterness of a harsh chicory.
Chicory Varieties We Grow:
Frisée (curly Endive)
Escarole (also called Batavian)
Pan di Zucchero (Italian for "Sugarloaf" , a very mild chicory with a huge, swirling head of green)
Chioggia Radicchio (most common type of radicchio, with baseball-sized red and white heads)
Treviso Radicchio
romaine-shaped heads of red and white)
Castelfranco Radicchio (baseball-sized heads of red and green)
Dandelion (our cultivated variety has larger leaves than the garden weed and less bitter)
Puntarelle (need description)
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