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.


  • 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