Chicory

Chicory

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From
Encyclopedia of Food and Cookery

A group of plants cultivated for their leaves. Chicory, or Belgian endive, was first grown in Belgium, where it is called witlof. Its elongated yellowish leaves, with pale green tips, are tightly bunched together. Sliced across, with leaves separated, it makes a lovely salad, dressed with a little lemon juice and olive or walnut oil. It can be mixed with julienne (matchstick) strips of cooked beetroot (beets) or slices of orange.

Braised chicory: Blanch whole heads in a little boiling salted water, drain, then cook in a little melted butter and stock. In this way it is particularly good with veal, chicken or ham.

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