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These crunchy, slightly bitter leaves are often used to make hors d'oeuvres, but they can also be chopped and added to salads, or braised to make an exquisite (and expensive) side dish. Select heads with yellow tips; those with green tips are more bitter. Their peak season is the late fall and winter.

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Also known as

  • French endive
  • Witloof
  • Witloof chicory
  • Chicory
  • Belgium chicory
  • Blanching chicory
  • Dutch chicory
  • Green-leaved blanching chicory
  • Chicon


radicchio (similar flavor) OR arugula OR watercress
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