Radicchio, the raddest Chicory
Season: Year Round
Taste: Bitter
Suggested Cooking Techniques: Braise, grill, roast, sear
Pairs well with:
Cheese, especially gorgonzola and parmesan
Garlic
Lemon juice
Mustard, like dijon
Olive oil
Onions, red
Prosciutto
Vinegar, especially balsamic
What does radicchio taste like?
Radicchio is a member of the chicory family, a group of cabbage-like, leafy vegetables that are known for their spicy bitterness. Radicchio is no different. When eaten raw, its white veined, purple leaves have a delightfully sharp and bitter flavor. It's also pretty common to see radicchio cooked, either by boiling, sautéing, roasting, or grilling. The cooking brings out some natural sweetness while still providing that iconic bitter kick.
How do I store radicchio?
Radicchio will keep beautifully in the fridge for at least a week, maybe a bit longer.
How do I prep radicchio?
First you’re going to want to peel and discard the first couple of outer leaves. If you’re using it for a salad you can simply keep peel leavings and chop or slice to your desired size. If you want larger pieces for grilling or roasting, cut the radicchio in half and cut out the stem at the base of the head.
How do I cook radicchio?
One of our favorite ways to eat radicchio is raw, usually in salads. Since its bitterness can be pretty intense we love to pair it with acidic ingredients like fresh citrus juice and fruit or a vinaigrette. You can also curb the bitterness with briney things, like olives or capers, or fattier ingredients like olive oil or bacon.
We also love to cook with radicchio! Grilling and roasting big halves of radicchio is easy, and makes for a meaty, delicious vegetable dish. Simply rub the radicchio with olive oil and salt and pepper and roast or grill at about 400° for 20 minutes. Drizzle with a bit of balsamic vinegar, lemon juice or honey and you’re good to go.
You can also sauté it with caramelized onions or place it on top of turkey burgers. Whatever way you cook radicchio, it's a delicious, healthy way to spice up your crisper drawer.
Sources: The Flavor Bible & Delish