We’re officially in love with radicchio.
What is Radicchio?
Radicchio is part of the chicory family.
Photo: Akepong Srichaichana / EyeEm / Getty
Treviso is a pop in of radicchio that grows in elongated, rather than round, heads.
Heads should be compact and leaves should look crisp and fresh, with no blemishes or bruising.
Avoid heads that are very large; they can be tough and very bitter.
(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.
Brush the cut sides generously with 2 tablespoons extra-virgin olive oil.
Season to taste with salt and ground pepper.
Drizzle each piece with 1/2 teaspoon each extra-virgin olive oil and balsamic vinegar.
Adjust seasoning, if desired.
Roast
Trim and quarter 2 heads of radicchio, leaving the cores intact.
Arrange the radicchio on a large rimmed baking sheet.
Drizzle with 2 tablespoons olive oil, tossing gently to coat.
Place each piece cut-side down on the pan.
Season to taste with salt and pepper.
Sprinkle with 1/4 cup crumbled goat cheese and 1 tablespoon minced fresh chives.
This means that eating radicchio can potentially reduce the risk of insulin resistance and diabetes.
