Radicchio

You’ve heard people say “rah-DEE-key-oh,” but you’ve never been sure which designer green they were taking about… Lettuce tell you.

Looks like
• Radicchio resembles a small head of cabbage, except the leaves have a lettucelike texture.
• Usually the leaves are ruby-colored and white-veined. But you will find a color range from purple to red in the leaves-sometimes even green.

Buying Know-how
• Imported radicchio is generally available year-round. The Ontario seasons runs from August through October.
• Look for a firm, unblemished white core at the base, free of holes.
• Radicchio comes in tight or loose heads, it doesn’t matter, but make sure the leaves are plump, not dried out, and with no signs of browning.

Tastes like
• Radicchio is a member of the chicory family and tastes like it It has a slightly bitter, peppy taste with a slight crunch.
• It tastes very similar to Belgian endive, but the texture is not as crisp. In fact, you can substitute Belgian endive for radicchio in most recipes.

Nutrient City
Half a cup of shredded raw radicchio contains only five measly calories. It is high in beta carotene and vitamin C, along with folic acid and potassium. It also contains calcium and iron. Like most bitter greens, if s considered a blood tonic.

In salads
• Radicchio offers color contrast with a slightly bitter crunch. It accents such sweet greens as Boston, Bibb or looseleaf lettuce but also pairs well with Belgian endive, arugula and spinach. It can handle a robust dressing such as blue or goat cheese dressing.
• Make a warm, Italian-style salad by dressing torn leaves of radicchio with extra virgin olive oil and salt.
• Radicchio’s flavors intensify with cooking. Don’t just wilt the leaves, allow them to cook for 15-25 minutes to caramelize the exterior leaves creating a creamy, piquant interior.
• When grilling, cut radicchio heads in quarters, slicing through the heart to keep sections from falling apart. Brush with oil and cook.
• Consider tossing spaghetti with shredded radicchio sauteed with olive oil and lots of garlic. Season with salt and a splash of lemon juice.