If you grow your own herbs, you are aware that (almost) everything has a season (unless you live in Florida, but even then).

Chicory is available throughout the winter months. Choose chicory with crisp, fresh-looking leaves that are springy to the touch and tightly packed; there should be no sign of insect damage.

Toss chicory with Caesar dressing and adjust seasoning to taste with salt and pepper. In a second bowl, combine parsley leaves, lemon juice and zest, olive oil and shaved Parmigiano Reggiano.

Don’t brown it. Meanwhile, dress chicory leaves with a little salt, pepper, lemon and olive oil. You want them to be bright-tasting, but not dripping wet. Lay anchovy fillets (to taste ...