Chicory Recipes

The chicory family is packed with delicious greens

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, Radicchio, and Fennel Salad
Arugula, Radicchio, and Fennel Salad
Walnuts and parmesan add richness to this crunchy salad from The Yellow Table's Anna Watson Carl.Matt Taylor-Gross
Carrot and Pistachio Salad
Carrot and Pistachio Salad
Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in this simple salad.Matt Taylor-Gross
Spaghettini with Carrots, Olives, and Red Endive
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 »Matt Taylor-Gross
Puntarelle and Dandelion Green Salad
Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette
Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad.Romulo Yanes
Sausage and Arugula Pasta Salad
Sausage and Arugula Pasta Salad
Pasta salads are essential summer food: they travel well; they're easy to adapt to whatever produce you have on-hand; and they're simple to make in large portions, making them perfect dishes to carry to parties, picnics, and barbecues. Get the recipe for Sausage and Arugula Pasta Salad »Farideh Sadeghin
Lummi Island, Charred Escarole Salad
Charred Escarole Salad
Tossing bitter charred escarole with sweet-tart grilled apples gives new dimension to backyard cookout side dishes.Charity Burggraaf
Endive and Walnut Salad
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.Tim Mazurek
Beet "Tartare"
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.Yossy Arefi
Salade Lyonnaise
Salade Lyonnaise
Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons.Andre Baranowski
Michael Richard's Deviled Eggs
Michael Richard's Deviled Eggs
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.Todd Coleman
Escarole with Prosciutto
Escarole with Prosciutto
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.André Baranowski
Endive Salad with Bee Pollen Vinaigrette
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 »Ingalls Photography
Endive and Roquefort Salad with Smoked Pepper Jelly and Hazelnuts
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.Moe Kafer
Greens and Artichokes Stew
Greens and Artichokes Stew
Fresh artichoke and shallots are the star-ingredients in this light but satisfying stew.André Baranowski
Shaved Cauliflower and Radicchio Salad
Shaved Cauliflower and Radicchio Salad
Aleppo pepper (a tangy Middle Eastern spice), raisins, and raw cauliflower marry in this simple yet unusual salad.Joseph De Leo
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
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 DeliFarideh Sadeghin
Tricolore Salad with Grapefruit Saba Vinaigrette
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.André Baranowski
Escarole with Confit Duck Gizzards, Comté, and Walnuts
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.William Hereford
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
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.Ariana Lindquist
D.I.Y. Pickles
D.I.Y. Pickles
Whether crunchy topper, tangy relish or simply on the side, no sandwich plate is complete without them.Joseph De Leo