Best Thing to Buy, Best Way to Eat it—Now!
In Season: Radicchio’s peak season lasts from January to April, although most specialty grocers carry it year-round.
What to Look For: This member of the chicory family comes in several varieties, with two types being most widely available in the United States: Treviso and Verona. Treviso leaves are oblong with pointed ends and grow in small, tightly packed heads. Verona radicchio grows in loosely packed round heads similar in shape to butter lettuce. Both varieties have purple leaves with white ribs. Choose radicchio with crisp leaves and no brown spots.
How to Store: Keep radicchio in a tightly sealed bag in the refrigerator for up to one week.
Radicchio, Goat Cheese, and Hazelnut Salad
Radicchio is matched with a perfectly balanced dressing made of extra-virgin olive oil, red wine vinegar, and sugar in this easy yet elegant salad. Fresh goat cheese and your choice of toasted nuts — hazelnuts, almonds, or walnuts — add creaminess and crunch.
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 1/2 teaspoons sugar
Coarse salt and ground pepper
2 heads radicchio (about 1 pound total), torn
1/3 cup blanched hazelnuts or almonds, or walnuts, toasted and coarsely chopped
1 cup crumbled fresh goat cheese (4 ounces)
1. In a large bowl, whisk together oil, vinegar, and sugar; season with salt and pepper. Add radicchio and hazelnuts and toss to combine. Serve salad topped with cheese.
Sauteed Radicchio with Honey and Balsamic Vinegar
Balsamic vinegar and honey soften the bite of radicchio. This side dish is a great match for roast meats or Italian sausage.