I’ve been loving this stuff lately. Wish I could tell you what it’s called in English, but apparently this is one of those great translation mysteries. In Spanish, it’s also called achicoria, and on the web it appears to be chicory, radicchio, or dandelion leaf in English, but in reality it’s not…chicory seems to be the most accurate, but the photos for chicory just aren’t the same. It’s a different leaf. Anyway…
This is it:
It’s bitter and tasty, and works great with pressed fresh garlic, olive oil, balsamic vinegar, salt, and pepper. It really doesn’t need anything else. Though sometimes I’ll use it instead of lettuce in my mixed salad.
If I figure out what it’s REALLY called in English, I’ll post the result. In the meantime, I’ll just keep eating it…several times a week. I just bought four bunches of it yesterday at the veggie store. Yum!