It’s a classic combination for good reason: it works. The bitterness of the chicories softens under the heat of the pan and is further tempered by the sweet-sharp balsamic vinegar; the subtle kick from the chile oil adds another dimension and balance of flavor. Its deliciousness should be no surprise, but still, I found myself taken by this dish, by its simplicity. I love the contrast of textures, how the radicchio melts while the endive remains crisp, caramelizing ever so slightly at the edges. I also love how quickly it comes together. The prep is minimal — cutting chicories feels like a walk in the park after months of hacking away at roots — as is the cook time: the roughly chopped endive and radicchio sauté in batches for no more than a minute at a time. Last year, this sauté entered my life at no better time, when spring and all of its gems feel like a myth, when the markets, in upstate New York at least, mostly still reflect a January landscape. This year, I’m introducing it into the rotation earlier. I hope you find it as bright and refreshing as I, a most welcomed addition to the winter vegetable repertoire. 5 from 1 review Notes:
I’m essentially doing 3 times the recipe here, but keeping the seasonings/method mostly the same. Chicories: Use what you like, such as a mix of radicchio, Belgian endive, escarole, and frisée. Chile oil: If you can’t find chile oil at a store, you can order it online — I love this one from Temecula Olive Oil Co: Picante Pepper Olive Oil. Food and Wine provides a homemade version here: Homemade Chile Oil.
