featured 53272

Over 27 Chicory Recipes and a Guide to Buying and Using Chicory

Celebrate chicories with this curated collection of 27 Chicory Recipes and a practical produce guide. Inside you’ll find delicious ways to enjoy radicchio, escarole, frisée and Belgian endive, plus tips for choosing, storing and preparing each type, nutrition highlights and inspiration to feature these winter lettuces on your table.

27 Chicory Recipes long pin

Chicories are among the standout vegetables of cooler months. If you haven’t cooked with them much, you’re in for a treat: they’re crisp, colorful and pleasantly bitter, which makes them perfect for balancing rich, sweet or creamy flavors. This guide explains how to soften their bitterness, how to store and prep them, and offers recipe ideas that showcase their versatility—raw, braised, roasted or grilled.

Table of contents

  • FAQs
  • Varieties of chicory lettuce
    • Endive
    • Escarole
    • Frisée (curly endive)
    • Radicchio
  • 27+ Chicory Recipes
  • References
Chicories

FAQs

What is chicory?

Chicories (Cichorium intybus) are leafy vegetables related to lettuces. They are hardy, crisp and usually in season from late fall through early spring. Traditionally cultivated from the wild chicory plant, parts of the plant including leaves, flowers and roots have culinary uses. Chicory root is also known historically as a coffee substitute due to its bitter, roasted flavor.

What does chicory taste like?

Chicories are characteristically bitter, with intensity varying by variety. That bitterness pairs wonderfully with sweet fruits, soft cheeses, toasted nuts, cured meats and acidic dressings. Raw chicories offer crisp texture and assertive flavor; when cooked—sautéed, roasted or braised—the bitterness softens and subtle sweetness emerges.

Chicory lettuces including radicchio, endive, escarole and frisée

What are chicory benefits?

Chicory greens are low in calories and carbohydrates and provide a range of vitamins and minerals, including vitamins A, B, C and K, folate and minerals like calcium, iron and potassium. They make a nutritious addition to a balanced diet.

Varieties of chicory lettuce

Varieties of chicory lettuce

Endive

Endive comes in Belgian (pale yellow/white) and red varieties. Leaves are compact and crisp, excellent for stuffing, dipping, grilling, braising, or chopping into salads. To choose endive, look for heads that feel heavy for their size and are free of brown spots. Store in an open plastic bag in the crisper for up to a week. Prepped leaves can be refrigerated for 2–3 days.

Escarole

Escarole forms a loose head resembling butter lettuce but with a bitter edge. It’s sturdy enough for raw salads, sautés, soups and stews. Select escarole that is heavy and without discoloration. Store in an open bag in the refrigerator for 5–7 days. Wash thoroughly before use—escarole can trap grit. Prepped escarole keeps 2–3 days refrigerated or can be frozen for longer storage.

Frisée (curly endive)

Frisée is a frilly, open-headed endive with bright green tips and tender pale centers. Leaves are curly and crisp, suitable for raw salads and gentle cooking. Choose frisée that feels substantial and free from browning. Store in an open bag in the crisper for up to a week. Wash carefully to remove grit; dry and store for 2–3 days once prepped.

Radicchio

Radicchio comes in several types—Chioggia (compact red-and-white), Treviso (longer, slightly larger), speckled varieties and Castelfranco with pale, speckled leaves. Radicchio’s vivid color and firm texture make it great for raw salads, grilled wedges, sautéing and roasting. Pick heads that feel heavy and look fresh. Store in an open bag in the crisper for up to a week; once leaves are separated or chopped, use within 3–4 days.

Chicories (frisée, escarole, radicchio and endive

27+ Chicory Recipes

Salade lyonnaise on a plate of frisée lettuce

Salade Lyonnaise

A classic French salad that pairs crisp frisée with warm bacon, a poached egg and a tangy dressing—elegant, satisfying and perfect as a starter or light meal.

Get the Recipe

img 53272 7

Pasta with Italian Chicken Sausage, Escarole and Beans

Penne with garlicky escarole, lean sausage and cannellini beans—a comforting, family-friendly pasta that highlights escarole’s texture and flavor.

Get the Recipe

img 53272 8

Roasted Radicchio Wedge Salad

Radicchio wedges roasted and finished with balsamic glaze, toasted walnuts and cheese for a dramatic and delicious starter or side.

Get the Recipe

Bowl of escarole and bean soup with spoon buried inside

Escarole and Bean Soup

A hearty, quick soup that combines tender escarole and beans for warming, simple comfort on chilly days.

Get the Recipe

Frisée citrus salad on a platter.

Frisée Citrus Salad

Bright and refreshing, this frisée salad with citrus and complementary ingredients is elegant and easy to prepare ahead of time.

Get the Recipe

Endive salad bites on white platter with parsley

Endive Salad Bites with Pears, Blue Cheese, and Pecans

Crisp endive leaves topped with pear, blue cheese and pecans—simple, elegant appetizers ideal for entertaining.

Get the Recipe

Tricolore salad in a bowl with wooden servers

Italian Tricolore Salad

A classic mix of arugula, radicchio and Belgian endive tossed with shaved parmesan and a bright red wine vinaigrette.

Get the Recipe

Radicchio salad on a white plate with a fork

Radicchio Salad with Citrus Vinaigrette

Radicchio with avocado, fennel and orange, tossed in a citrus vinaigrette—sweet, savory and perfectly balanced for winter salads.

Get the Recipe

References

  • Healthline (overview of chicory root and fiber)
  • MasterClass (cooking with chicories)
  • Spruce Eats (recipe and technique references)
  • Wikipedia (general botanical background)