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Radicchio is part of the chicory family. "Chioggia," the most common variety of this intensely flavored vegetable, grows in heads of wine-red leaves with bright white veins. 


Store radicchio in a perforated plastic bag in the refrigerator for up to 1 week. (Perforated bags allow ethylene to escape, which helps keep produce fresher longer.) When using radicchio whole or in wedges, trim the base but do not remove the core. For slicing, remove the core and break off leaves as needed. Wash in cool water and pat dry.


Trim and quarter 2 heads of radicchio, leaving the cores intact. Brush the cut sides generously with 2 tablespoons extra-virgin olive oil. Season to taste with salt and ground pepper. Grill over medium heat, turning frequently, until lightly charred and tender when pierced with a fork, 8 to 12 minutes. Drizzle each piece with 1/2 teaspoon each extra-virgin olive oil and balsamic vinegar. Adjust seasoning, if desired.


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