Flavor description
An Italian import known as radicchio (ra-DEE-kee-o) or Italian chicory. You’ll quickly spot this bitter, pepper-flavored plant in the produce aisle because of its dramatic coloring, which can range from magenta to maroon and is always offset by stark white veins. There are a number of radicchio varieties; radicchio di Verona and radicchio di Treviso are the most widely available in the United States. The Verona version grows in a small, rounded head; Treviso radicchio has narrow, pointed leaves that form a taper.
How to use
Most often used in salads, radicchio can also be grilled or roasted.
How to find
Look for it in your local supermarket or specialty store. Substitutes
If desired, other chicories such as escarole can be substituted.
Related Articles
The Bitter Truth: Once shunned for their bitterness, such exotic greens as arugula, radicchio, and curly endive have become supermarket standouts-in tune with today's healthful-living tastes. See article.
Related Recipes
Pizza with Sauteéd Radicchio
Butternut Squash Soup with Seared Radicchio
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