Dressed Chicory

‘In Italy we use quite a few vegetables belonging to the chicory family. The large green frizzy leaves we stew, while dandelion leaves are eaten raw in salads. The radicchio more commonly known here now as trevise, we even grill. We are very fond of the slightly bitter taste of these vegetables. The chicory used here is the Belgian variety, the long buds of which are blanched during growing so they remain pale in colour. This combination with ham can be eaten hot or cold, used as an antipas