SPRING/MID-WINTER VEGETABLE
Description: Radicchio belongs to the chicory family and resembles a small head of burgundy colored lettuce. It has white ribs on the leaves and a somewhat bitter flavor. Selecting: When selecting, choose heads that are crisp, firm and have bright colored leaves. Radicchio tends to be expensive but because of its strong flavor, a little goes a long way. Avoid brown or wilted leaves when selecting radicchio. Storing and Handling: When storing, store in a plastic bag in the vegetable drawer in the refrigerator. Stored properly, radicchio will last a couple of days. Preparing: Trim off the bottom stem including any roots if they are attached. Cut out the core of the radicchio, remove any damaged leaves and wash thoroughly under cool running water. Wilted leaves can be revived in cold water if needed. Raw: radicchio is a flavorful addition to salads but because of its bitter flavor it is best mixed with other milder greens such as bibb lettuce, romaine lettuce, baby spinach leaves and even shredded cabbage. Serving Suggestions:
Quick Tip: Radicchio leaves are also perfect little salad bowls and can be used to serve your salads. Side Dishes: Broiled radicchio is a great side dish. Add some cheese (asiago, fontina, gorgonzola or mozzarella) over the top of the radicchio after you have finished broiling. It’s a delicious dish that’s quick to make. Seasonings and Foods to use with Radicchio: apples, butter, cheese, nuts, olive oil, onions, oranges, vinegar. Quick Salad – Radicchio Recipes: |