At this time of year there are plenty of interesting members of the chicory family to explore: witloof (the common, ...

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. Once ...

A creamy chicory, cucumber and green peas soup. Note: Chicory has bitter taste so it can be cooked separately in hot water for 3-4 minutes before adding to the soup.

You can use any member of the chicory family for this, such as radicchio or endive. Winter leaves are naturally bitter, but they’re also packed with flavour and very robust. You can also use ...

Drain on a paper towel and reserve. 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 ...

Combine the lemon juice, balsamic vinegar and mustard. Then slowly stir in the olive oil. Season to taste. Combine all the dry ingredients in a bowl. Add the vinaigrette and enjoy!

When mushrooms are half-cooked, remove garlic and thyme, and add a handful of chicory to the pan. When the chicory is lightly wilted, add a generous amount of salumi dressing, and toss to coat.

It’s perfect for a light lunch and the creamy feta cheese cuts through the citrus and chicory beautifully. Step 1: Whisk the dressing ingredients together until they have more or less emulsified.

Toast until cheese is just beginning to melt and lose its edges. Don’t brown it. Meanwhile, dress chicory leaves with a little salt, pepper, lemon and olive oil. You want them to be bright ...

During his time in culinary school and in restaurants, he has much experience testing and developing recipes ... Belgian endive, a member of the chicory family, is a cylindrical, pale yellow ...