Radicchio, a reddish-purplish type of chicory, can closely resemble an endive or purple cabbage and comes in a few varieties. Depending on the season and type, radicchio can have varying levels of bitterness and can be served raw or cooked. You may want to complement the bitter flavor with a sweeter or creamier ingredient, and all of the recipes I’ve compiled below have taken this into account. As far as nutrition goes, radicchio is really only a champion of vitamin K; however, it would contribute well to a balanced diet high in a variety of vegetables (as a lizard who eats salad for breakfast, lunch, and dinner, I can attest to the importance of variety in colour, taste, and nutrition).
As per usual, I’ve compiled some recipes to get you started:
- Charred Radicchio Wedge Salad
- Roasted Butternut Squash, Radicchio, and Onion
- Shaved Cauliflower and Radicchio Salad
- Lentil, Apple, and Radicchio Salad
- Sauteed Radicchio
- Wilted Radicchio with Shallots
- Radicchio Salad with Avocado and Quinoa
This is the second entry of Tina’s Tasty Tips, brought to you by Tina the Lizard. You can follow Tina on Twitter for more tips. Tina is Heart Niagara’s office lizard. Tina is a Uromastyx and follows a plant-based diet.
Disclaimer: The views and opinions expressed in blog entries are those of the author(s) and do not necessarily reflect the official policy or position of Heart Niagara.