radicchioCooking Tips

This bitter green has a strong flavor that pairs excellently with caramelized onion, sharp cheese, a vinaigrette, dried or fresh fruit, and sweetened nuts.

Try it raw, lightly wilted, or grilled for your next salad.

Saute the onions in olive oil until starting to caramelize, then add balsamic vinegar and radicchio. Chop the outer leaves in large pieces, then the tender inner leaves a little later. Add a little salt and agave nectar or other sweetener. Tweak the balance between bitter radicchio, balsamic, and sweet as you cook. Chop some extra-sharp cheddar and nestled it the leaves before plating your dish.