Chicory can be a very confusing subject. Strictly speaking, the name refers to a whole family of salad vegetables, which includes curly endive, escarole and radicchio. In the UK, though, chicory, also called Belgian or Witloof chicory, refers specifically to the slim, tightly packed tapering heads of pale, yellowish-white leaves. The Belgians (who ‘invented’ chicory by cutting off the tops and forcing the roots in darkness so the white tips appear) and the French call these endives, while chicorée is their name for what we call frisée or curly endive. The Americans side with the French, using the word chicory for the loose-headed curly-leafed vegetable and endive for the spears. There is a variety of red chicory, too, which is less commonly available but worth looking for.