Radicchio is a red variety of chicory and is mainly produced in Italy. 

How to Select

Look for bright maroon/red/purple leaves that are fresh, young, moist, and tender. Leaves that are injured, torn, dried, limp, or yellowed indicate poor quality.

How to Store

Store unwashed in the coldest section of the refrigerator, in a plastic bag with some air holes, for no more than 2-3 days.

How to Prepare

Rinse in cold water. Trim off bottom stem. Cut out core. Remove any brown outer leaves. Soak wilted leaves in cold water to revive. To decrease bitterness, cook longer and caramelize. Turns from red to brown when cooked. Eat raw: Chop and use small amounts in salads, for crunch and bitterness. Eat cooked: Sauté, grill, or roast. Broil wedges tossed in olive oil, and top with cheese. Add to soups and pastas. Cook with oil, garlic, and parmesan as a side dish. Use large outer leaves as shells for fish and meat salads.

Recipes with this vegetable