Radicchio

Radicchio Recipes

 

Availability: Occasional in fall.  

Storage tips: Refrigerate in a plastic bag or in crisper drawer. It should keep a couple of weeks.

How to eat: Radicchio is a bitter green that can be eaten raw or cooked.  It's mostly eaten in salads and is the only leafy vegetable that can hold up to grilling.  Also good cooked with cream (turns brown when cooked, though).

How to preserve: Eat it up!  Don't know of a way to preserve it.

 

Radicchio and Apple Salad
  • 1+ cup walnuts/nut of choice, chopped
  • 1-2 heads radicchio, quartered, cored, sliced crosswise into ½” slices
  • ½-1 cup feta or blue cheese, crumbled
  • 1 large or 2 medium apples, thinly sliced into bite sized pieces

Toss above ingredients in large bowl.

Whisk together the following dressing ingredients, toss, and serve:

  • 2 tablespoons Dijon mustard
  • 6 tablespoons rice or cider vinegar
  • 3 tablespoons balsamic vinegar
  • ½ cup olive oil
  • Black pepper to taste
Roasted Squash, Radicchio, and Onion Salad
  • ½ large Sunshine squash, peeled & cut into ¾”cubes
  • 1 large onion, peeled & cut into wedges
  • ½-1 head radicchio, cut into wedges
  • Olive oil, salt, and black pepper
  • ½cup walnuts, chopped
  • 1/3 cup feta cheese, or to taste
  • 1 TBLS balsamic vinegar, or to taste

Toss veggies with oil, salt, and pepper and spread single layer onbaking sheet. Roastat 400until softened and browning, 30-60 min, turning once or twice. Different veggies may finish and need to be removed from oven at differenttimes. Cool roasted veggies, chop onions and radicchio to bite size, and toss with walnuts and feta. Drizzle with balsamic vinegar and serve.