Chicories
The chicory family has a superpower: they thrive in cold weather. Chicories give the gift of fresh salad in January. This incredible family is a must-have for any winter menu in the PNW.
There’s a whole gaggle of chicories, collectively known as bitter greens, all of which descend from wild dandelion. Popular varieties include treviso radicchio, Belgian endive, escarole, and frisèe. The culinary family tree has two main branches: the red radicchios and the fair endives.
Treviso and chioggia. The most common radicchios in American stores. Both deep burgundy with white veins, treviso is the cone and chioggia is the ball. Like all radicchios, they’re named for their places of origin in northern Italy. The redder the leaf, the more bitter the flavor.
Castlefranco. There are too many radicchio cultivars to name individually, but the tulip of winter is my favorite. It has a delicate, open architecture and a buttery yellow appearance speckled with greens, pinks, and reds. It has a hint of bitterness, but overall it’s a very mild radicchio.
Sugarloaf. Usually found alongside the radicchios, this chicory is one of our absolute favorites. Think of it as a more flavorful, cone-shaped iceberg lettuce: sweet and crunchy with just a hint of bitterness.
Crunchy, bitter, and vibrant, dress radicchios with umami-rich components like anchovies, miso, cultured dairy, and prepared mustard. Balance the bitterness with salty cheeses, hearty nuts, and sweet fruits. This week we’re making a radicchio salad with shaved apple, tarragon, hazelnuts, aged cheddar, and a burnt honey vinaigrette. Recipe drops on Friday.
If you find raw radicchio too bitter, soak it in ice water for about 30 minutes. Then spin it dry.
Winter salads are not the time for delicacy. Select local chicories and dress them with bold flavors. We love chicories because they stand up to sturdy dressings - we may even choose radicchio over romaine for a caesar salad.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
Chef Snacks
Purveyor Spotlights
Local Roots Farm. If we were naming radicchio royalty in the PNW, Jason and Siri of Local Roots Farm would top the echelon. They specialize in radicchio and cherish the rare cultivars like Luisa, Rosso di Verona, and Rosalba. Join their CSA or visit their delightful farm store in Duvall, WA. Be sure to ask them about the Sagra di Radicchio and Chicory Week!
Boldly Grown Farm. Jacob and Amy are local leaders in mid-sized organic production farming. They specialize in fall and winter crops - a commitment to creating a fully seasonal cuisine in the PNW. You can find their kale, radicchio, peppers, and squash at PCC! Join their winter CSA or visit their farmstand the next time you’re passing through Skagit Valley.
PS I am totally biased because I have worked for both of these farms. But they rock, and regardless, you should always listen to me.
