A versatile leafy green, chicory is sometimes referred to as “curly endive” and is used as a salad ingredient, cooked as a vegetable and even roasted and ground as a coffee addition or substitute. Belgian endive, escarole and radicchio are all classified as chicories. Both the chicory root and leaves appear on menus in a myriad of ways across the country.
Lot 2 Restaurant
New York City
Pan roasted Long Island duck breast with lentils, bacon, mustard, cauliflower & chicories; $25
Salad of chicory, radishes, celery, aged pecorino, bagna cauda croutons, garlic-anchovy vinaigrette; $7.50
Chicory Salad, candied pecan, blue cheese, sorrel; $10
Chocolate, Caramel, Chicory: chicory pudding, chocolate sauce, cane syrup salted caramels, croquant, fresh cream; $7
Zucca (the original): Butternut squash and amaretto ravioli with a mascarpone and Italian red chicory radicchio sauce; $9.95