Lindsay-Jean Hard shares, How To Cook With Radicchio:
"Marcella Hazan lets us in on a secret tip she learned from the radicchio growers of Chioggia: "Although the whole, bright red leaf looks very attractive in a salad, radicchio can be made to taste sweeter by splitting the head in half, then shredding it fine on the diagonal... Do not discard the tender, upper part of the root just below the base of the leaves, because it is very tasty."
Nancy Harmon Jenkins says: "Here in Italy we usually sliver the radicchio in fine slices and dress it a bit ahead of serving with excellent olive oil and a few drops of good wine vinegar, plus salt, of course. Both techniques—slivering and dressing in advance—help to cut down on bitterness."
Of course, there are countless ways to use radicchio (many of which go beyond salads and side dishes). Once you've got your hands on some, try one of our favorite radicchio recipes below."
Visit Food 52 to view the entire article and list of recipes!