Radicchio (chicory)
Taste
Bitter, sharp, spicy, dandelion.
Eat
Leaves: Radicchio is a form of chicory and is a beautiful vibrant addition to any winter dish. Chicory also comes in other varieties including white and green leaves that appear like dandelion leaves.
Health & Nutrition
Radicchio are rich in compounds that support blood sugar balance.
It is a good source of vitamins C, B, zinc and K.
Chicory contains good amounts of the prebiotic inulin which supports a healthy microbiome by aiding the growth of beneficial bacteria. Radicchio is a bitter vegetable and bitter foods aid digestion and the release of digestive juices/enzymes.
It contains the antioxidants lutein and zeaxanthin which support the health of the eyes.
Buying tips
Go for radicchio leaves with a good fresh red colour and leaves that are firm and compact.
Storage tips
Store in the fridge for up to a week. They will store best as whole heads which can then be peeled as and when needed. Store sliced radicchio in an airtight container and use within a couple of days.
Cooking tips
Prep:
Remove any limp outer leaves and rinse away any dirt.
Raw: Separate the leaves individually or slice finely to add to salads, slaws, or as a garnish for dishes such as risotto, frittata, legume dishes.
Wilt: Slice or leave leaves whole and add to a pan with oil/butter/seasoning. Sauté for 5 mins until wilted slightly.
Cooking radicchio will soften the bitterness and it pairs well with sweet, creamy, and vinegar accompaniments to balance it out. Think sweet seasonal fruits and veg such as apple, squash, and pear, nuts, lemon, mustard, cheese.
Griddle/roast: Cut the radicchio into quarters lengthways and massage with salt and oil. Heat a cast iron pan until very hot and then lay the wedges inside. Cook for a couple of minutes on each side until lightly charred and dress with a sweet vinaigrette. If you don’t have a griddle pan you can roast the heads whole drizzled with oil in a hot oven at 200 C/Gas 6 for 15 mins. Turn halfway through cooking.
Waste reduction tips
Compost the core or use in a veg stock.
