Radicchio Each
One of the most visually striking vegetables in the produce section and one of the most rewarding to cook with once you understand what it does. That deep burgundy and white is not just beautiful on the plate, it is a signal of what is waiting inside. A clean, pleasantly bitter flavour that cuts through richness, balances sweetness and lifts everything it is paired with in a way that milder leaves simply cannot.
At its genuine best in the cooler months from April through August when cool growing conditions produce tight, vibrantly coloured heads with a balanced bitterness that is interesting and complex rather than harsh. Available year-round but autumn and winter radicchio is a noticeably better product and worth seeking out.
The bitterness is the point and worth embracing rather than avoiding. Tear it through a salad with sweet pear, toasted walnuts and a sharp pecorino where the contrast is the whole idea, fold through a risotto in the last few minutes where the heat softens the edge and deepens the colour into something extraordinary, lay wedges on a hot grill with olive oil until the edges char and the interior softens and sweetness emerges from what was bitter, or use as a cup for a simple filling of creamy gorgonzola and honey. It rewards bold pairings and high heat in equal measure.
Look for heads that are firm and tight with vibrant deep burgundy leaves and crisp bright white ribs. A fresh radicchio is dense and heavy for its size. Wilting or browning at the leaf edges means it has been off the plant too long.
Original: $4.29
-65%$4.29
$1.50Product Information
Product Information
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Shipping & Returns
Description
One of the most visually striking vegetables in the produce section and one of the most rewarding to cook with once you understand what it does. That deep burgundy and white is not just beautiful on the plate, it is a signal of what is waiting inside. A clean, pleasantly bitter flavour that cuts through richness, balances sweetness and lifts everything it is paired with in a way that milder leaves simply cannot.
At its genuine best in the cooler months from April through August when cool growing conditions produce tight, vibrantly coloured heads with a balanced bitterness that is interesting and complex rather than harsh. Available year-round but autumn and winter radicchio is a noticeably better product and worth seeking out.
The bitterness is the point and worth embracing rather than avoiding. Tear it through a salad with sweet pear, toasted walnuts and a sharp pecorino where the contrast is the whole idea, fold through a risotto in the last few minutes where the heat softens the edge and deepens the colour into something extraordinary, lay wedges on a hot grill with olive oil until the edges char and the interior softens and sweetness emerges from what was bitter, or use as a cup for a simple filling of creamy gorgonzola and honey. It rewards bold pairings and high heat in equal measure.
Look for heads that are firm and tight with vibrant deep burgundy leaves and crisp bright white ribs. A fresh radicchio is dense and heavy for its size. Wilting or browning at the leaf edges means it has been off the plant too long.
