Continuing our guide for Identifying Salad Greens, today I wish to cover the slightly bitter leaves of chicory. Chicory, being those blue or lavender flowers growing on the roadside, are a bushy perennial herbs that are quite hearty. You can also cook them, I’ve seen them turn out well grilled or braised.

Photo: CountryDreaming

Belgian Endive

Belgian endive is the shoot of a chicory root, growing in small, close bond head with leaves that come to a sharp point. The leaves are white and commonly grow with yellow tips. Sometimes I will see a variety with a slight purple tint to them.

Hamster and Belgian Endive. Photo: knittingskwerlgurl

Curly Endive

Curly endive is has green, rimmed, curly outer leaves. The outer leaves of darker green and pointed are sturdy and slightly bitter. The inner leaves will be more of a yellow color and are more tender and less bitter. It’s strong flavor is a wonderful match witch citrus and goes well with strong cheeses. I have heard people refer to curly endive as just chicory.

Curly endive and cracked bowl. Photo: Jay Chef

Escarole

Escarole, or broad leaf endiv, is similar to curly endive but has a thicker leaf -thus the name broad leaf. Escarole has a slight bitter flavor as well and those broad leaves great for adding texture. I think Escarole matched well with grilled meats and poultry.

Escarole. Photo: Cranberry Bagel

Radicchio

Radicchio looks like a small red cabbage. Its red color is quite vivid and holds when cooked. Radicchio is very bitter and very easy to overuse when in a salad, but when you can find it or can afford it it does add great color.

Radicchio Bath. Photo: nikolieau