The red-and-white chicory

February 24, 2009

Head for the salad section of any good grocery store, and you’ll likely find burgundy globes of radicchio next to the tender greens and fresh herbs. Such shelving makes perfect sense during the summer, when nothing beats a chilled salad on a hot day. But come winter, those ruby-hued heads really should be displayed next to the other cold-weather greens, such as kale, mustard, and collard greens. I like my radicchio raw and slightly bitter in the summer, but cooked to sweet softness in the winter.

Chicories (Cichorium intybus) are members of the Compositae family. Along with radicchio, the chicories include endive (Belgian and curly), escarole, dandelion, and puntarelle. They all share that trademark bitter “bite,” which is why they’re often served mixed in small quantities with other foods. You’re probably most familiar with radicchio as the leaves added to mesclun salad mix for crunch, bitterness, and vivid red-and-white color.

Very low in calories, radicchio is an excellent source of vitamin K and offers a surprisingly potent dose of antioxidants. The baseball-size Chioggia and elongated Treviso are the most common varieties of radicchio, but keep an eye out for the loose-leafed Tardivo, the variegated pink-and-carmine Lusia, and the tender-leafed ivory-and-red-flecked Castelfranco.

Eat fresh radicchio in the winter.

Most of these varieties are named after the northern Italian towns where they originated. Here in the States, we can thank Italian farmers Lucio Gomiero and Carlo Boscolo for bringing their foresight and knowledge to central California’s Salinas Valley, where they planted radicchio, introduced Americans to the plant, and now grow the most radicchio in the world under the name of Royal Rose.

Radicchio can be tough to grow, but it’s easy to work with in the kitchen. Regardless of the variety, select heads that feel heavy for their size; avoid ones with brown spots on the leaves. (Also avoid very small heads, a sign that they’re old and have been tirelessly trimmed by produce staff.) Keep the heads lightly wrapped in a barely damp cloth or paper towel, and loosely store them in a plastic bag in the refrigerator for up to a few days.

Adding raw radicchio to salads, using leaves as edible cups, and sprinkling it shaved on top of pizza before cooking are all easy ways to incorporate radicchio into your diet. Raw radicchio holds its own against full-flavored garnishes such as nuts, cheese, and smoked meats, as well as acids such as balsamic vinegar.

Roasting and braising radicchio, however, mellows its flavor. Add a quartered head to a roasting chicken, pork shoulder, or lamb leg, or simply braise radicchio on its own, covered, with a splash of wine and olive oil. The warm leaves will make winter taste all the sweeter.

Related recipe: Risotto with Radicchio, Toasted Pine Nuts, and Gorgonzola Dolce; recipe: Braised Lamb Shoulder Chops with Radicchio, Cipollini Onions, and Green Olives

There are 9 comments on this item
Add a comment
1. by Kim on Feb 24, 2009 at 4:45 PM PST

I need to find a good winter source for raddichio; I want to roast some! It seems expensive at the store …

2. by Sophia Markoulakis on Feb 24, 2009 at 4:53 PM PST

It’s anywhere from $4 to $5 a lb. here in the Bay Area, but doesn’t add up to very much because of the weight factor. Each head shouldn’t cost more than $2. Not a bargain, but could be worse.

3. by eamonm on Feb 24, 2009 at 6:37 PM PST

Deep Roots Farm brought some to the market this past Sunday. There should be more available on March 8th.

4. by Liz Crain on Feb 26, 2009 at 1:36 PM PST

If you haven’t been to A Cena (or if you have!)they are grilling radicchio and serving it with lamb loin, rosemary goat cheese gnocchi, and a dab of quince jam. It is even better than it sounds.

5. by Sophia Markoulakis on Feb 26, 2009 at 2:19 PM PST

Ok, I’m becoming increasingly jealous of you Oregon residents as I toil away in San Francisco! I’ll have to scout some restaurants here who are serving grilled/roasted radicchio.

6. by Liz Crain on Feb 27, 2009 at 11:49 AM PST

Um, nice try but we don’t feel sorry for you Sophia. Every time I get home from SF I have a few new favorite food places to add to my list. BUT next time you’re in Portland you’ve got a new place to try.

7. by Amy McCann on Feb 28, 2009 at 5:28 PM PST

Since it was also recently featured on this site, I thought I would mention another great recipe with radicchio in the Heirloom Beans cookbook called Bean Salad with Fennel & Radicchio. It’s one of our favorites and really easy.

8. by anonymous on Mar 4, 2009 at 2:58 PM PST

Eamonm, which market are you speaking of? People’s?

9. by eamonm on Mar 4, 2009 at 3:53 PM PST

Oops sorry. Hillsdale Farmers Market in SW Portland. You can find us on Culinate at http://www.culinate.com/market/hfm.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice