Radicchio
Radicchio
Radicchio, along with Belgian and curly endive, frisée, and escarole, are members of the leafy chicory family. Radicchio is characterized by variegated purplish-red leaves that can be a touch bitter and spicy, which is why it is generally used as a component, rather than the main ingredient, in most salads.
Grilling or roasting radicchio mellows the bitter taste. Simply wash and dry the radicchio, cut it into quarters, brush with canola or olive oil, sprinkle with salt and pepper, and grill on a medium-hot grill for about 5 minutes, turning as the leaves begin to brown.
