Beautiful ruby-and-white radicchio (also called Italian or red chicory) often appears as a color accent in salads. Look for firm, deeply colored, cabbage-shaped heads with tight leaves. Be wary of small heads, which may mean wilted outer layers were removed. Refrigerate in plastic.
Radicchio’s kicky spice pairs well with other strong tastes. In a green salad, balance radicchio’s bite with avocado and almonds. For a great slaw, combine radicchio with shredded cabbage, mango chunks, minced jalapeño, and lime vinaigrette.
Radicchio’s bitterness mellows when cooked. Cut head in quarters (leave core intact), brush with olive oil, sprinkle with salt, and grill until fork tender. Drizzle with a warm, sweet dressing.
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