Vegetables · Fresh
Chicory
Also called Belgian endive, endive, witlof, witloof
Tight, pale spears of leaves with a crisp texture and pleasant bitterness; eaten raw in salads, braised, or rolled in ham and baked with cheese sauce as in Belgium and the Netherlands.
What can replace it
- T2 · GoodEscarole
Leafier and milder; braises well but has no crisp boat-shaped leaves.
- T2 · GoodFrisée
Frilly leaves rather than crisp spears; similar bitterness raw.
- T2 · GoodRadicchio
More bitter and red; softer leaves, and the colour dulls when cooked.
- T3 · In a pinchLittle gem lettuce
Crisp but not bitter; add a sharp dressing.
Cook with Chicory
No recipes use it yet.