A trendy Italian chicory, Radicchio (pronounced rah-DEE-kee-oh; rah-DEE-chee-oh) is a popular salad green. Available in a wide range of colors including various shades of pink, red and green, the burgundy-red leafed Radicchio (with white ribs) is most common. Radicchio di Verona as it is sometimes referred to is a loose head that resembles small butterhead lettuce in both size and shape. The tender but firm leaves are comparable to Belgian Endive or escarole and bittersweet in flavor. An attractive addition to mixed salads, Radicchio may also be used as a garnish, grilled, sautéed or baked.
Seasonality: Available year-round
Selection & Storage: Radicchio is hand-selected for excellent quality. Choose crisp heads with full colored leaves. Avoid any signs of browning, blemishes or holes. The base core should be firm. Store in a plastic bag in the refrigerator for up to one week.
Display: With a large variety of salad greens, create a display including Belgian Endive, Escarole, or Arugula or place in combination with a range of Italian Specialties.
Serving: Rinse with cold water, pat dry. Trim leaves if adding to a salad or cut off core and remove any wilted leaves for cooking. Allow two medium-sized heads of Radicchio per four people.
Try this recipe: Melissa's Cocktail Grapefruit, Radicchio, and Spinach Salad
Find Out More at melissa's.com
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