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
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 and Pistachio Salad
Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in this simple salad.
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 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 "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 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 Richard's Deviled Eggs
Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
Escarole with Prosciutto
Fried slices of prosciutto provide a crisp contrast to sautéed escarole. Get the recipe for Escarole with Prosciutto »
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 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 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 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 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 »
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