Vegetable Profile: Radicchio (Chicorium endiva)
Radicchio is a chickory, among frissee, escarole, and endive. It's a member of the Aster family, it's an ancient food and known around the world. Italians first cultivated it from the wild plant, relishing its tender, crunchy, and bitter leaves.
Like lettuce, radicchio has a cooling action that limits inflammation, supports the circulatory system, and tonifies the gallbladder and liver. It contains inulin, which is known to help regulate blood sugar, and the root can be used medicinally. It contains a good source of calcium and potassium.
Store like you would lettuce, in a water tight container in the fridge for 3-5 days. Better to cut it up only just before using.
Braise, blanch, or grill with generous amounts of fat to unlock the full flavor potential, as well as soften and incorporate the bitterness. It does very well when paired with something sour, be that a vinegar based dressing or sauce, goat cheese or sour cream, or pickled vegetables.
The New Whole Foods Encyclopedia by Rebecca Wood
Asparagus to Zucchini by Fairshare Coalition
Produce: A fruit and vegetable lover's guide by Bruce Beck
Our own experience!