A round head of the most popular member of the chicory family. This is escarole’s and endive’s red-headed cousin. Cut into chiffonade to add raw to salad, or cook in olive oil to top pasta. The bitterness changes to sweetness when cooked, as with all chicories. Try a raw radicchio salad with a balsalmic /mustard vinaigrette, covered with fresh goat cheese, pine nuts, and sliced salami. Yummy!

Many thanks to Keeshi + Photo and Twisted String for their photography contributions