In the kitchen
Chicory can be served raw and quartered as crudité, or separated into individual leaves that make good boats for holding dips, salsas and finely chopped salads.
It works well with creamy mixtures and blue cheese in particular - try it in the classic French salad of Roquefort, walnuts and pears. Orange and sultanas are other good partners.
Alternatively, cook it. Halve, brush with oil and grill, braise by packing it in a buttered casserole and adding some stock, or cut it into chunks and sauté it on the stove top. Chicory develops a slippery texture and brown-grey colour when cooked but also a sweeter, mellower flavour that particularly benefits from the addition of butter.