Winter Veggie Highlight: Radicchio
Introduction - Radicchio, or Cichorium intybus, Asteraceae, often confused for cabbage and closely related to lettuce, sets itself apart with a more intense bitter flavor and crunchy dense leaves that are less tender and more juicy than lettuce. It’s an Italian vegetable from the chicory family and is a staple winter crop.
Overview - Radicchio is a nutrient-dense, low-calorie leafy chicory packed with antioxidants (especially anthocyanins which give it the reddish/purple color). It also has vitamins K, E, and C, and minerals like zinc, copper, and potassium. Chicory are often lumped in with endives; endive are annuals and chicories are perennials, but for culinary purposes, it’s okay to treat them the same, even if endives tend to have a more oblong shape and are usually smaller.
Uses + Storage - It’s bitterness makes it an interesting contrast in salads, wraps, and pastas/risottos. You can even use the leaves as wraps and balance them with a more sweet or savory filling. Potatoes and meat that are well seasoned pair well with ridicchio. In salads, add vinegar to brighten and balance. Add apples, cheese, and nuts to sweeten and add depth.
Store it unwashed in the fridge’s crisper drawer - wrapped loosely in perforated plastic to maintain humidity but allowing air flow. It should last 1-3 weeks.
How to pick a good radicchio -
Just like with lettuce or cabbage, choose firm, heavy heads with vibrant, crisp leaves. Avoid heads with excessive brown, wilted, or slimy outer leaves, as these indicate age. Smaller heads are generally less bitter.
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