• In Season: Chicory

    Most commonly eaten in a mixed-green salad, chicory is a bitter-tasting green that is divided into three varieties: radicchio, sugarloaf, and Belgian endive.

  • Greek Salad

    1 1/2 cups romaine lettuce, chopped
    1 1/2 cups escarole, chopped
    1 cup chicory, chopped
    2 tomatoes, cut in wedges
    6 radishes, sliced
    1 red onion, sliced
    1 green pepper, sliced
    1 can black olives (8 oz.), drained
    4 oz. Feta cheese, crumbled
    1 clove garlic, peeled and split
    1/2 cup olive oil
    1/4 cup lemon juice
    Salt and pepper to taste

    In a large salad bowl, rub salt and garlic along the edges. Add prepared vegetables and toss lightly. In a small bowl, mix together olive oil, lemon juice, and pepper. Before serving, toss the salad with the olive oil dressing.

  • Greens

    2 cups chicory
    1 cup spinach, chopped
    1 large onion, diced
    2 cloves garlic, chopped
    1 tablespoon olive oil
    Lemon juice
    Salt and pepper to taste

    Wash the chicory and cut into pieces. Cook olive oil, onions, and garlic over medium heat until onions are transparent. Add chicory and spinach and cook together until tender. Remove from heat. Add lemon juice and salt and pepper to taste.

  • Braised Chicory and Swiss

    1/4 pound Swiss cheese, diced
    3 chicories, sliced thinly
    2 tablespoons peanut oil
    2 tablespoons honey
    1 pinch cumin seeds
    Salt and pepper to taste

    Add two tablespoons of oil to a frying pan over medium heat, then add sliced chicories. When chicories are transparent, transfer them to a covered bowl to maintain heat. Return the pan to heat and add honey and add cumin seeds. Allow the mixture to reduce for three minutes. Add the chicories and Swiss cheese, cooking for two minutes. Add salt and pepper to taste and serve immediately.

  • It's Easy Eating Green

    Craving salads this time of year—but tired of the same old bowl of greens? Move over, iceberg: These leafy greens will transform your next salad and help you get your recommended daily veggie intake. San Francisco-based chef and nutrition consultant Grace Avila shares her favorite preparations and pairings for the following eight super-greens.

    Spruce up your next meal with these 8 unusual salad greens.
    By Lindsey Galloway