As a child (I'm now 61), my mother would buy chicory at only one green grocer in our neighborhood because he was the only one who sold it refrigerated with as my mother put it "had lots of yellow on the inside."
My mother would make a huge bowl of it with sliced garlic, corn oil and red wine vinegar. For years, I sought out this chicory but could only find the kind that was all green - no yellow.
Now as an older woman, I realize that my favorite chicory was really frisee. It's still hard to get but at least I know what to order. I like it the same way my mother prepared it, except I now use olive oil, balsamic vinegar garlic and salt - no other salad veggies. My family loves it.