Escarole with Prosciutto
(Dec. '09) Fresh escarole paired with crisp garlic and prosciutto. This dish makes the best use of each ingredient. -Kellie Evans, Kitchen Intern See this Recipe. André Baranowski
SHARE

Members of the chicory family such as endive, escarole, radicchio, and frisée are great for adding a pleasant, slightly bitter freshness to all sorts of dishes. The greens are a little strong on their own, but wonderful team players. From pasta to deviled eggs to—especially—crunchy salads, we’ve rounded up our favorite chicory recipes.

Bitter, red radicchio is a great ingredient in arugula salads, complementing the pepperiness and adding a pop of color. Try mixing arugula and radicchio with fennel, walnuts, and parmesan cheese and dressing it simply with lemon juice and olive oil. Our tricolore salad also features arugula, radicchio, and fennel, this time with pecorino cheese and a grapefruit-saba vinaigrette.

Crisp and nutty, endive is another delicious member of the chicory family. Use it in a salad with Comte cheese, chopped walnuts, and a sherry vinaigrette. Endive also holds up well to cooking—try steaming it, grilling it, and making it into a salad with a sweet bee pollen vinaigrette.

We like mixing greens into pasta to add a light freshness. Red endive and radicchio are both great in dish of spaghettini with carrots, olives, and arugula. Sweet Italian sausage, arugula, and bell pepper make for an easy pasta salad, with radicchio rounding things out.

Find all of these dishes and more in our collection of chicory recipes.

"Arugula,

Arugula, Radicchio, and Fennel Salad

Walnuts and parmesan add richness to this crunchy salad from The Yellow Table’s Anna Watson Carl. Get the recipe for Arugula, Radicchio, and Fennel Salad »
"Carrot

Carrot and Pistachio Salad

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in this simple salad.
"Spaghettini

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin’s Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »
"Endive

Endive and Walnut Salad

With winter looming, this salad with endive, comte and walnuts is a great choice for cold weather. The recipe, adapted from Susan Herrmann Loomis’s The French Farmhouse Cookbook, is from a cook in the town of Vinay, where walnuts are produced. The crisp and bright salad is made heartier by the addition of nuts and cheese. Get the recipe for Endive and Walnut Salad »
"Beet

Beet “Tartare”

Earthy roasted beets are brightened by fresh orange zest and tangy balsamic for a clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.
"Salade

Salade Lyonnaise

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »
"Michael

Michael Richard’s Deviled Eggs

Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
"Escarole

Escarole with Prosciutto

Fried slices of prosciutto provide a crisp contrast to sautéed escarole. Get the recipe for Escarole with Prosciutto »
"Endive

Endive Salad with Bee Pollen Vinaigrette

A thick honey vinaigrette pairs with pleasingly bitter endives that are steamed, grilled, and marinated in this recipe from Castle Hill Inn in Newport, Rhode Island. Get the recipe for Endive Salad with Bee Pollen Vinaigrette »
"Endive

Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts

Green beans, herbs, endives, and pears are dressed in a sherry vinaigrette, sprinkled with Roquefort and toasted nuts, and drizzled with piquant pepper jelly in this salad from The Grain Store in London. Get the recipe for Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts »
"Chicken

Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio

“This dish is a fun take on the fried chicken sandwich; the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. I love to eat this as a late night snack at the end of service.” — Eli Sussman, executive chef at New York’s Mile End Deli Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio »
"Tricolore

Tricolore Salad with Grapefruit Saba Vinaigrette

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »
"Escarole

Escarole with Confit Duck Gizzards, Comté, and Walnuts

Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. Get the recipe for Escarole with Confit Duck Gizzards, Comté, and Walnuts »
"Fall

Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds

Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad. Get the recipe foFall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »

MORE TO READ