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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

Spur Gastropub
Seattle, WA
Chicory Salad, candied pecan, blue cheese, sorrel; $10

Baltimore, MD
Chocolate, Caramel, Chicory: chicory pudding, chocolate sauce, cane syrup salted caramels, croquant, fresh cream; $7

Figo Pasta
Atlanta, GA
Zucca (the original): Butternut squash and amaretto ravioli with a mascarpone and Italian red chicory radicchio sauce; $9.95

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