Chicory 8 oz
This chicorie is a magenta-speckled radicchio leaf. Chicories have a subtle bitter edge. If eaten raw, salad is the way to go. Be sure you have something sweet and something rich. Citrus, apples or pears; dried cherries or figs; candied nuts; and add a good dose of honey or maple syrup to your salad dressing. For rich, creme fraiche, sour cream, yogurt, a strong cheese, tahini, poached or boiled eggs; smoked fish or shredded chicken or fried bacon. They can also stand up nicely to the heat of a warm vinaigrette.
But when cooked, chicories are a new vegetable entirely. Heat tempers the bitterness, giving way to something sweeter, earthier, nuttier, and downright succulent. Roast them in the oven. Sear them in a skillet. Chop them, add to soups, risottos, baked pasta dishes, and watch the bitterness melt away.