Skip to content
FriendsPantry
Radicchio

Vegetables · Salad leaves

Radicchio

Red-and-white chicory with crisp, bitter leaves, eaten raw in salads or grilled until sweet.

Also called: red chicory

Photo: The original uploader was Kasteelhoeve Puth at English Wikipedia, via Wikimedia Commons (public-domain)

What it is

Radicchio is an Italian chicory with burgundy leaves and bright white ribs. Chioggia is round like a small cabbage; Treviso is long and tapered. It is bitter and crunchy, which grilling, roasting or pairing with sweet and fatty foods balances. It is not a red cabbage, which is much milder.

Cichorium intybus

How it’s used

  • Raw in salads with citrus, nuts and cheese
  • Grilled or roasted wedges
  • Stirred into risotto
  • Braised with balsamic

Characteristics

Taste
Bitter and slightly peppery.
Texture
Crisp, firm leaves.
When cooked
Mellows and sweetens with heat; turns brownish-purple when cooked.
Sold as
fresh
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for grilling

Storage

Refrigerated. Refrigerate wrapped; it keeps a week or so.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
23 kcal
Protein
1.43 g
Carbohydrate
4.48 g
Fat
0.25 g
Fibre
0.9 g
Sugars
0.6 g

USDA FoodData Central: Radicchio, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with radicchio

No recipe in the catalogue uses it yet.

More salad leaves