Radicchio is commonly used with a combination of other salad greens to add complexity to your salad. Its Bright color and bitter flavor add sophistication to your salad bowl.
Radicchio is used mainly as leafy salad vegetable. Raw leaves have been sharp, pungent in flavor. Exposure to more intense daylight makes its leaves bitter, which is somewhat mellowed once cooked.
To prepare, trim its outer leaves as you do it in cabbage. Wash the head in cool running water. Cut it into quarters, wedges, and use in cooking.
Here are some serving tips:
- Radicchio is a favorite winter-season salad vegetable in Southern Europe. Raw leaves are eaten in Italy in salads. In the USA, however, lightly stewed leaves are preferred.
- Its chunks are grilled gently with added olive oil, artichoke hearts, and beans in a delicious radicchio salad.
- Radicchio risotto and pasta are popular winter recipes in the Northern Italian region.
Note: We do our best to ship quality produce to Alaska and Hawaii, but due to unknown conditions at the barge lines, we cannot guarantee the quality on arrival.
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