Chicories, in culinary terms, include all kinds of endive, escarole, frisée, puntarelle and radicchio. Italians and Spanish prize these greens for their fresh, robust and bitter flavor. They thrive in cooler temperatures and are coveted winter greens in the Pacific Northwest. I love them in the winter, combined with strong, rich ingredients like blue cheese and toasted nuts or anchovies and garlic and lemon, which mellows out their (pleasant) bitterness. I love them with capers and hardboiled eggs. I also enjoy them with a dressing that includes apple cider syrup (just reduced apple cider), sherry or red wine vinegar and some shaved manchego and toasted nuts.
They are delicious raw but also stand up well to cooking, either grilled or wilted in a soup, risotto or pasta dish or simply wilted and dressed with lemon juice, olive oil and maybe a bit of anchovy. They are also delicious with beans. Chicories keep quite well in plastic in the refrigerator for two weeks or more.
Ingredients that complement chicories:
- Blue cheese, feta, goat cheese, Parmesan, Pecorino, Ricotta Salata
- Walnuts, hazelnuts, almonds, pine nuts,
- Lemon juice, vinegars
- Orange, grapefruit
- Cooked white and borlotti beans
- Onions, pickled onions
- Hot peppers, fresh or dried
- Bread crumbs
- Pasta, rice, white beans
- Sausages, grilled meats
Dishes that include Chicories: