In This ArticleView AllIn This ArticleWhat is Radicchio?How to Buy RadicchioHow to Prep and Store RadicchioHow to Cook RadicchioRadicchio Nutrition
In This ArticleView All
View All
In This Article
What is Radicchio?
How to Buy Radicchio
How to Prep and Store Radicchio
How to Cook Radicchio
Radicchio Nutrition
ClosePhoto: Akepong Srichaichana / EyeEm / GettyWhat is Radicchio?Radicchio is part of the chicory family. “Chioggia,” the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. Treviso is a type of radicchio that grows in elongated, rather than round, heads. Like all chicories, radicchio has a structural sturdiness and adistinct bitternessthat balances the sweeter, more delicate lettuces with which it is often combined. While crisp, fiercely bitter radicchio is most often a salad ingredient, it mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta.How to Buy RadicchioRadicchio browns slightly when it’s cut away from the root, but there should be no browning anywhere else. Heads should be compact and leaves should look crisp and fresh, with no blemishes or bruising. Avoid heads that are very large; they can be tough and very bitter.How to Prep and Store RadicchioStore radicchio in a perforated plastic bag in the refrigerator for up to 1 week. (Perforated bags allow ethylene to escape, which helps keep produce fresher longer.) When using radicchio whole or in wedges, trim the base but do not remove the core. For slicing, remove the core and break off leaves as needed. Wash in cool water and pat dry.How to Cook RadicchioGrillTrim and quarter 2 heads of radicchio, leaving the cores intact. Brush the cut sides generously with 2 tablespoons extra-virgin olive oil. Season to taste with salt and ground pepper. Grill over medium heat, turning frequently, until lightly charred and tender when pierced with a fork, 8 to 12 minutes. Drizzle each piece with 1/2 teaspoon each extra-virgin olive oil and balsamic vinegar. Adjust seasoning, if desired.RoastTrim and quarter 2 heads of radicchio, leaving the cores intact. Arrange the radicchio on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, tossing gently to coat. Place each piece cut-side down on the pan. Season to taste with salt and pepper. Roast in a 400°F oven, turning once, until the leaves are wilted and lightly charred, 12 to 15 minutes. Sprinkle with 1/4 cup crumbled goat cheese and 1 tablespoon minced fresh chives.Radicchio NutritionAccording to theUSDA, one cup of raw radicchio contains:Calories:9Carbohydrates:2 gFiber:0 gSugars:0 gProtein:1 gTotal Fat:0 gSodium:9 mgPotassium:121 mgChicories, including radicchio, are also rich in chicoric acid, a compound that helps cells absorb glucose from the bloodstream, according to a 2019 research study published in theJournal of Functional Foods. This means that eating radicchio can potentially reduce the risk of insulin resistance and diabetes.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Akepong Srichaichana / EyeEm / Getty
What is Radicchio?Radicchio is part of the chicory family. “Chioggia,” the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. Treviso is a type of radicchio that grows in elongated, rather than round, heads. Like all chicories, radicchio has a structural sturdiness and adistinct bitternessthat balances the sweeter, more delicate lettuces with which it is often combined. While crisp, fiercely bitter radicchio is most often a salad ingredient, it mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta.How to Buy RadicchioRadicchio browns slightly when it’s cut away from the root, but there should be no browning anywhere else. Heads should be compact and leaves should look crisp and fresh, with no blemishes or bruising. Avoid heads that are very large; they can be tough and very bitter.How to Prep and Store RadicchioStore radicchio in a perforated plastic bag in the refrigerator for up to 1 week. (Perforated bags allow ethylene to escape, which helps keep produce fresher longer.) When using radicchio whole or in wedges, trim the base but do not remove the core. For slicing, remove the core and break off leaves as needed. Wash in cool water and pat dry.How to Cook RadicchioGrillTrim and quarter 2 heads of radicchio, leaving the cores intact. Brush the cut sides generously with 2 tablespoons extra-virgin olive oil. Season to taste with salt and ground pepper. Grill over medium heat, turning frequently, until lightly charred and tender when pierced with a fork, 8 to 12 minutes. Drizzle each piece with 1/2 teaspoon each extra-virgin olive oil and balsamic vinegar. Adjust seasoning, if desired.RoastTrim and quarter 2 heads of radicchio, leaving the cores intact. Arrange the radicchio on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, tossing gently to coat. Place each piece cut-side down on the pan. Season to taste with salt and pepper. Roast in a 400°F oven, turning once, until the leaves are wilted and lightly charred, 12 to 15 minutes. Sprinkle with 1/4 cup crumbled goat cheese and 1 tablespoon minced fresh chives.Radicchio NutritionAccording to theUSDA, one cup of raw radicchio contains:Calories:9Carbohydrates:2 gFiber:0 gSugars:0 gProtein:1 gTotal Fat:0 gSodium:9 mgPotassium:121 mgChicories, including radicchio, are also rich in chicoric acid, a compound that helps cells absorb glucose from the bloodstream, according to a 2019 research study published in theJournal of Functional Foods. This means that eating radicchio can potentially reduce the risk of insulin resistance and diabetes.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
What is Radicchio?Radicchio is part of the chicory family. “Chioggia,” the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. Treviso is a type of radicchio that grows in elongated, rather than round, heads. Like all chicories, radicchio has a structural sturdiness and adistinct bitternessthat balances the sweeter, more delicate lettuces with which it is often combined. While crisp, fiercely bitter radicchio is most often a salad ingredient, it mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta.How to Buy RadicchioRadicchio browns slightly when it’s cut away from the root, but there should be no browning anywhere else. Heads should be compact and leaves should look crisp and fresh, with no blemishes or bruising. Avoid heads that are very large; they can be tough and very bitter.How to Prep and Store RadicchioStore radicchio in a perforated plastic bag in the refrigerator for up to 1 week. (Perforated bags allow ethylene to escape, which helps keep produce fresher longer.) When using radicchio whole or in wedges, trim the base but do not remove the core. For slicing, remove the core and break off leaves as needed. Wash in cool water and pat dry.How to Cook RadicchioGrillTrim and quarter 2 heads of radicchio, leaving the cores intact. Brush the cut sides generously with 2 tablespoons extra-virgin olive oil. Season to taste with salt and ground pepper. Grill over medium heat, turning frequently, until lightly charred and tender when pierced with a fork, 8 to 12 minutes. Drizzle each piece with 1/2 teaspoon each extra-virgin olive oil and balsamic vinegar. Adjust seasoning, if desired.RoastTrim and quarter 2 heads of radicchio, leaving the cores intact. Arrange the radicchio on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, tossing gently to coat. Place each piece cut-side down on the pan. Season to taste with salt and pepper. Roast in a 400°F oven, turning once, until the leaves are wilted and lightly charred, 12 to 15 minutes. Sprinkle with 1/4 cup crumbled goat cheese and 1 tablespoon minced fresh chives.Radicchio NutritionAccording to theUSDA, one cup of raw radicchio contains:Calories:9Carbohydrates:2 gFiber:0 gSugars:0 gProtein:1 gTotal Fat:0 gSodium:9 mgPotassium:121 mgChicories, including radicchio, are also rich in chicoric acid, a compound that helps cells absorb glucose from the bloodstream, according to a 2019 research study published in theJournal of Functional Foods. This means that eating radicchio can potentially reduce the risk of insulin resistance and diabetes.
Radicchio is part of the chicory family. “Chioggia,” the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. Treviso is a type of radicchio that grows in elongated, rather than round, heads. Like all chicories, radicchio has a structural sturdiness and adistinct bitternessthat balances the sweeter, more delicate lettuces with which it is often combined. While crisp, fiercely bitter radicchio is most often a salad ingredient, it mellows considerably when roasted, grilled or sautéed in olive oil and tossed with pasta.
Radicchio browns slightly when it’s cut away from the root, but there should be no browning anywhere else. Heads should be compact and leaves should look crisp and fresh, with no blemishes or bruising. Avoid heads that are very large; they can be tough and very bitter.
Store radicchio in a perforated plastic bag in the refrigerator for up to 1 week. (Perforated bags allow ethylene to escape, which helps keep produce fresher longer.) When using radicchio whole or in wedges, trim the base but do not remove the core. For slicing, remove the core and break off leaves as needed. Wash in cool water and pat dry.
Grill
Trim and quarter 2 heads of radicchio, leaving the cores intact. Brush the cut sides generously with 2 tablespoons extra-virgin olive oil. Season to taste with salt and ground pepper. Grill over medium heat, turning frequently, until lightly charred and tender when pierced with a fork, 8 to 12 minutes. Drizzle each piece with 1/2 teaspoon each extra-virgin olive oil and balsamic vinegar. Adjust seasoning, if desired.
Roast
Trim and quarter 2 heads of radicchio, leaving the cores intact. Arrange the radicchio on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil, tossing gently to coat. Place each piece cut-side down on the pan. Season to taste with salt and pepper. Roast in a 400°F oven, turning once, until the leaves are wilted and lightly charred, 12 to 15 minutes. Sprinkle with 1/4 cup crumbled goat cheese and 1 tablespoon minced fresh chives.
According to theUSDA, one cup of raw radicchio contains:
Chicories, including radicchio, are also rich in chicoric acid, a compound that helps cells absorb glucose from the bloodstream, according to a 2019 research study published in theJournal of Functional Foods. This means that eating radicchio can potentially reduce the risk of insulin resistance and diabetes.
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