Chicory is a leafy vegetable that looks like lettuce but tastes more bitter. It is a hearty cool-weather crop that can bring an earthy bite to salads, stir-fries, and other dishes during fall and ...

The entire plant, including the stems, leaves, and roots are edible. “Chicory leaves have a ton of culinary uses — endive ...

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.

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 ...

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.

A striking pair of pinks, Chicory Rosa, with flaring white-ribbed, pale pink leaves, and Verona Pink, with pink-hued leaves in various shades, make appearances. Look too for Pan di Zucchero ...