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Radicchio is the beautiful white-veined, dark red leafed head is part of the chicory family. It has a firm texture like a cabbage with a deep bitter flavor. It can be eaten raw or cooked. If you eat it raw chop it up finely and use sparingly (it is commonly used in store-bought mesclun mixes. The bitterness mellows when you grill or roast it.  
QUICK IDEAS: grill it in olive oil; add to a risotto; use it the next time you make stuffing
Grilled Radicchio: Serves 2-4

1 head radicchio

2 tsp. olive oil

Sea salt

2 tsp. balsamic vinegar



1) Preheat the grill. Trim and browned edges from the stem of the radicchio. Cut radicchio into quarters. Rub or brush entire radicchio quarters with oil.

2) Set radicchio one cut-side down on the grill. Cook until edges are well browned, about 4 minutes. Turn to other cut-side, sprinkle cut-side with salt, and cook until entire radicchio is nicely browned and wilted, about 4 more minutes.

3) Remove radicchio from grill and drizzle with balsamic vinegar. Serve hot, warm, or at room temperature.

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