Teaching moment: Radicchio, endive, and escarole are just a few of the leafy greens from the chicory family. "They have incredible depth of flavor when handled correctly," says chef Travis Lett of L.A. hotspot Gjelina, who designed a spectacular Thankgiving menu for our November issue (on newsstands and available for digital download now). "People tend to avoid them because of the bitterness and firm textures, but we love them. Substitute in young, crispy romaine or kale if chicory is hard to find." Read on for the recipe.
Roasted Chicory with Lemon-Anchovy Dressing
12 oz chicory or frisée, torn into small bunches
3 heads Belgian endive, halved lengthwise
1/4 cup plus 3 tbsp extra-virgin olive oil, divided Salt and pepper
1/4 cup plus 2 tbsp fresh lemon juice
1½ tbsp minced anchovy fillet
1 tbsp honey
1 large garlic clove, minced shredded parmesan, for topping
1. Preheat oven to 450°F.
2. On a large rimmed baking sheet, toss chicory and endive with 1 tbsp of the olive oil and 2 tbsp of water; season with salt and pepper. Roast for about 6 minutes, until barely wilted. Transfer to a platter.
3. Meanwhile, in a small bowl, whisk lemon juice with the anchovy, honey, garlic, and remaining olive oil. Season with salt and pepper.
4. Spoon some dressing over the greens and top with shredded Parmesan. Serve warm, passing around additional dressing and cheese at the table.