Kitchen Dictionary: radicchio

Radicchio is Italian chicory, and commonly known as red chicory or red leaf chicory. This vegetable has a mild yet slightly bitter tasting deep red leaf with white ribs. Radicchio is very popular in Italy, and is gaining popularity in the United States. Radicchio can be eaten raw with a bit of salt ad olive oil, or can be mixed with a variety of greens. Common varieties include: Radicchio rossa is round in shape. It looks like a round head of cabbage. Treviso radicchio is elongated.

Ingredient

Season: available year-round

How to select: In local grocery stores and markets in the summer months. You can also grow your own radicchio in the spring or fall. Look for a crisp head with no wilted or bruised leaves.

How to store: Fresh picked radicchio simply needs the dirt brushed off, placed in a plastic bag and stored in the fridge. It will keep for up to one week. When ready for use rinse with cold water.

How to prepare: Often used in salads, can be grilled.

Matches well with: anchovies, bacon, balsamic vinegar, butter, cheese, garlic, lemon, olive oil, pancetta

Substitutions: Belgian endive