-=> Quoting Mike Powell to Dave Drum <=-

 MP> We have two different plants that are called chickory here
 MP> the leafy variety that looks like a salad fixing and apparently can
 MP> be used as one

There are several kinds of chicory including radicchio, endive and
escarole. And the names get confusing depending on where you are.

 MP> while the other is the "blue daisy" variety with
 MP> stick-like stems

That's common chicory, sometimes considered a weed but a tasty and
useful plant. It can even flavour beer if you don't have any hops
handy. Radicchio and "Belgian endive" are both cultivars derived
from it.

 MP> and a tubor that can apparently be used. IIRC, the early
 MP> settlers used the latter to make some kind of coffee or tea
 MP> from.

Dandelions are in the same plant tribe. A lot of coffee substitutes
are made from 20-30% roasted dandelion or chicory root or a mix and
80-70% toasted wheat, rye or barley powder or a mix.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arugula, Radicchio and Endive Salad
 Categories: Salads
      Yield: 8 Servings
 
      3 bn Arugula; cut crosswise into
  1 1/2    inch pieces, washed, spun
           dry (about 12 cups)
      1 md Head radicchio; torn into
           bite-size pieces
           (about 3 cups)
      4    Belgian endives; cut cross
           -wise into 1 1/2 inch pieces
           and the leaves separated
           (about 4 cups)
      1    Carrot; shredded
    1/4 c  Olive oil
      1 tb Fresh lemon juice
 
  In a salad bowl toss together the arugula, the radicchio, the
  endives, and the carrot. Drizzle the salad with the oil and toss
  it well. Drizzle the salad with the lemon juice, season it with
  salt and pepper, and toss it well.
  
  Gourmet December 1993
  
MMMMM



Cheers

Jim


... The 50's: 500 salads and not a one contains fresh vegetables!

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