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Exclusive Chicory Recipes That are Pleasantly Delectable

Chicory Recipes
Chicory is a perennial plant cultivated for its unique flavor and numerous health benefits. Its roots and leaves can be easily included in your daily diet. This article takes you through some great recipes to cook chicory.
Tastessence Staff
Last Updated: Jan 21, 2018
Chicory (Cichorium intybus) is a perennial plant that is a native of Australia, Europe, and North America. It is cultivated as a crop owing to its innumerable health benefits and delicious flavor. The roots and leaves of this plant are edible and are used in various recipes. The common chicory, which is used as an endive, is also known by several other names like radicchio, succory, French endive, and Belgian endive. Wild chicory can be a bit bitter in taste, owing to the flavor of the leaves. The leaves of the plant are used as salad greens. The roots are dried, ground, and are used as a substitute for coffee. Chicory coffee is quite a popular beverage in the Mediterranean region. Chicory is also an integral part of the Italian cuisine.

Chicory and Gorgonzola Salad

Ingredients:
  • 5 Belgian endives (white chicory)
  • 1 cup Gorgonzola cheese (crumbled)
  • 2 teaspoons fresh chives (minced)
  • 1 large apple (thinly sliced)
  • ½ cup walnuts
  • 2 teaspoons honey
  • 1½ teaspoons cider vinegar
  • 2½ tablespoons olive oil
  • ½ teaspoon pepper
  • 1 teaspoon balsamic vinegar
  • Salt to taste
Directions:

Roast the walnuts in a shallow pan over medium heat for about 10 minutes until they turn brown. Remove the pan from the heat and set it aside to cool down. Once the walnuts have completely cooled, chop them finely. Wash the chicory thoroughly and separate four outer leaves and arrange them on a plate. Slice the remaining leaves crosswise and transfer them into a large bowl with the sliced apple. For the salad dressing, whisk the vinegar, olive oil, and honey in a small bowl. Sprinkle some pepper and salt and mix thoroughly. Toss the salad with the dressing and arrange it on the plate. Top it with crumbled Gorgonzola cheese, walnuts, and drizzle some honey.

Italian Style Chicory with Beef

Ingredients:
  • 3 heads French endives
  • 1 beef steak
  • 4 to 5 pancetta slices
  • 1 cup mozzarella cheese (sliced)
  • 1 large tomato (sliced)
  • 1 teaspoon black pepper (freshly ground)
  • 2½ tablespoons olive oil
  • Salt to taste
Directions:

Slice the chicory into thick wedges and place it in a large baking dish with the beef steak. Crumble the pancetta and add it to the steak. Now, mix the cheese and tomato to the baking dish and add the seasoning. Drizzle olive oil on top and cook it in a preheated oven at 200 ºC for about 30 minutes. Serve this authentic Italian recipe immediately and enjoy it hot.

Baked Chicory with Chicken in Sage and Mustard Sauce

Ingredients:
  • 4 heads white chicory
  • 6 skinless, boneless chicken breasts
  • 1 large shallot (finely chopped)
  • 3 tablespoons chicken stock or dry white wine
  • 4 to 5 garlic cloves (minced)
  • 1½ tablespoons butter
  • 1 tablespoon olive oil
Ingredients for the Sauce
  • 8 to 10 sage leaves (finely chopped)
  • 1 teaspoon grainy Dijon mustard
  • 3 teaspoons smooth Dijon mustard
  • 2½ cups milk
  • ½ cup Cheshire cheese (grated)
  • ½ tablespoon plain flour
  • ¼ cup sour cream
  • 3 tablespoons butter
Directions:

Wash the chicory leaves and trim the stalks. Cut the leaves into quarters and place them in a shallow baking dish greased with oil. Pour the chicken stock or wine (you can also use water) on the chicory and cover the dish with a foil. Bake this in a preheated oven at 180 ºC for about 10 minutes. Slice the chicken breasts and season with salt and pepper. In a large frying pan, melt the butter until it turns foamy, and add the chicken slices. Cook the chicken for about 5 minutes till it turns light brown on all sides. Stir in minced garlic and shallots and cook for another minute. Now, add this to the chicory from the oven. For the sauce, melt butter in the same pan and mix in the flour. Gradually add the milk, while continuously stirring to avoid lumps. Cooking the sauce in the same pan the chicken was cooked in will add a zesty flavor. Remove the pan from the heat once the mixture has thickened. Add the sour cream, sage, and both―grainy and smooth Dijon mustard and stir. Add salt and pepper to taste and pour this sauce over the chicken and chicory. Sprinkle grated cheese on top, and bake it in the oven for about 30 minutes till the cheese melts and bubbles. Serve hot.

Including chicory in your daily diet can be very beneficial.