Call it chicory radicchio or endive but don't call it pink lettuce.
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The fir eats / Isabella DiRenzo
The off-season can be bleak for fresh vegetable lovers. There are only so many ways to revamp a cauliflower or turnip before we’re desperate for a pop of color. Even kale and collards can lose their shine after a few months. That’s where chicory comes in.
Radicchio endive and escarole are all technically chicories; in fact they’re all the same species. Humans have long tinkered with plant genomes bending weeds to our will through selective breeding. Lettuce another member of the chicory family is a notable example of a lettuce that no longer exudes a bitter white sap when cut; other chicories have been modified through generations of selection to have larger leaves less bitterness and a more attractive color.
