Radicchio is a bitter, red salad leaf which I consistently spell incorrectly. It is similar to its cousin, the pale green chicory. We’re currently selling the round Radicchio di Choggia although a long leafed variety Radicchio di Treviso is also available from time to time.
Shred the leaves raw as an addition to a mixed salad to give an interesting texture and slightly bitter note or alternatively the heads can be roasted. Roasting brings out the sweetness as the leaves caramelise slightly. Try the following recipe which I found on www.epicurious.com:
• 3 medium heads of radicchio (about 1 pound total), quartered through core end, each quarter cut with some core still attached
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme
• Balsamic vinegar (for drizzling)
1. Preheat the oven to 200C (450F, Gas Mark 7)
2. Rinse the Radicchio quarters under the tap and shake of excess water
3. Place them in a bowl and season with salt and pepper, sprinkle with the fresh thyme then drizzle with extra virgin olive oil.
4. Arrange the quarter in a roasting tin cut side up and roast until wilted – approximately 10 – 15 mins. Turn the raddichio quarters over and continue roasting for another 8 mins.