A seasonal variety with the mildest flavor of all the chicories. Individual heads with attractive purple red flecked, creamy white leaves.
Late fall through winter
Excellent for use in creamy soups, risottos and salads. A salad with a rich, powerful anchovy dressing that makes the faint bitterness seem almost sweet.
The varieties of radicchio are named after the Italian regions where they originate: the most ubiquitous variety in the United States is radicchio di Chioggia which is maroon, round, and about the size of a grapefruit. Somewhat less common in the States is the radicchio di Treviso, which resembles a large Belgian endive: other varieties include Tardivo, and the white-colored radicchio di Castelfranco both of which resemble flowers and are only available in the winter months.
- Olive oil