With its crisp texture and slightly bitter taste, chicory adds a unique flavor to any meal. Explore how this versatile vegetable can be the star ingredient in both simple and gourmet recipes.
Chicory, also known as Belgian endive or witlof, is a leafy vegetable with tightly packed, elongated white leaves that have pale yellow tips. It has a slightly bitter taste, making it a popular choice in European cuisine, especially in salads, side dishes, and gratins. The compact heads of witlof are grown in the dark to prevent them from turning green, preserving their mild flavor.
How do you use chicory?
Witlof is versatile and can be used both raw and cooked. In its raw form, it adds a crisp, slightly bitter element to salads and can be used as a vessel for appetizers. When cooked, witlof becomes tender and develops a sweeter taste, making it ideal for roasting, grilling, or incorporating into casseroles. Its distinct flavor pairs well with creamy sauces, cheeses, and nuts.
Keep them fresh and crispy!
Witlof should be stored in the refrigerator, ideally in a cool, dark place, as exposure to light can cause the leaves to turn green and become more bitter. It is best kept in its original packaging or in a perforated plastic bag to maintain freshness. Under optimal conditions, witlof can be stored for up to 2 weeks. However, it is recommended to use it within the first week to enjoy its best quality.
