Radicchio
Radicchio is native to the hills of Italy, and has been commonly eaten in Western Europe for centuries.
A staple on Mediterranean and European tables, radicchio has taken American salads by storm since the 1980s. These small loose heads sport crisp, satiny red leaves with white ribs. Often eatin raw in salads, radicchio has a slightly bitter taste and can also be grilled or cooked in a little olive oil (Italian-style).
Radicchio, with its powerful flavor and color profile, provides an antioxidant content that rivals that of blueberries and spinach. These fleshy red chicories are packed with fiber, vitamin C and potassium and is a good source of vitamin K and folate.
What put radicchio on the map was the packaged salad industry. The use of radicchio as a salad ingredient in bagged blends helped boost customer familiarity.
Honey will complement the radicchio's natural bitter essence. Accents such as blue cheese pair with the radicchio's bold taste. Radicchio works as both a salad item and as a cooking item, like spinach.
