[This is a re-print of a flier we worked up for distribution at farmer’s market.]

These bitter, lettuce-like vegetables are delicacies to Europeans but an acquired taste to most Americans, us included. As we went about acquiring that taste, we found the following recipes very helpful.

Chicory with Bacon and Maple Balasamic Dressing
This is an excellent, quick, simple, savory, sweet, tangy, bitter, warm salad. The bacon fat drizzle serves to wilt the chicory slightly, bringing out some of it’s latent sweetness. It would also be great with a tangy cheese such as chevre or a good blue.

1 head chicory
4 slices, nitrare-free bacon
1 T balsamic vinegar
1 t Maine maple syrup
3-4 T extra virgin olive oil
1 T minced fresh herbs, such as Basil (optional)
salt and pepper to taste

Cut the bacon into 1/2″ pieces and cook over low heat until the fat has released and the pieces are just becoming crisp. Meanwhile, rinse and dry the chicory thoroughly, then chop it into 1/2″ by 2″ strips. Whisk together (or combine in a jar and shake violently) the remaining ingredients to prepare the dressing. When the bacon is ready, place the chicory into a roomy bowl, sprinkle with the bacon bits, then drizzle a generous amount of still very hot bacon fat over the greens. Finally, pour the dressing over everything and serve.

Roasted Radicchio with Gorgonzola and Balsamic Vinegar

1 head radicchio
1/4 cup olive oil
salt and pepper
balsamic vinegar
4-6 oz Gorgonzola, sliced or chunked

Preheat oven to 400 degrees. Cut the radicchio into large wedges, about 2″ wide. Brush generously with olive oil and place in a baking dish in single layer. Place dish in oven and bake for 20 minutes, turning wedges over midway through. Remove from oven, drizzle with vinegar, top with cheese and return it to the oven until the cheese melts, about 5 mintues.

Steamed Chicories with Pine Nuts and Raisins
This also works very well with other dried fruit & nut combinations: cranberries and almonds or apricots and pecans.

3 T raisins
1 lb chicories
1/4 cup olive oil
2 cloves garlic
3 T pine nuts
salt and pepper

Soak raisins in boiling water; drain when plump. With a steamer basket, steam chicory just until wilted (2-4 minutes). Heat the oil in a large pan and saute garlic and pine nuts until pine nuts begin to brown (3 minutes). Coarsely chop the wilted greens and add to the pan, stirring to coat with oil. Remove from heat, stir in raisins and season with salt and pepper.