I didn’t know Radicchio came in so many beautiful colors, and had only used the dark purple color lightly in my salads. One shopping day I found that our store had stocked a shelf of pink, green, yellow and red variegated and a deep flowery purple specimen as well. I bought one of each and decided to make a simple Radicchio salad to go with a baked meatball dish (recipe will follow soon). I looked up the benefits of this lovely vegetable and found the following: It is a form of leafy chicory, also called Italian Chicory. It has plenty of fiber, and potassium which helps encourage digestion, and it has antioxidant qualities due to the presence of manganese.
I found the taste pleasantly different than lettuce products, a tad bitter and the leaves more leathery and crunchier. Since I had not yet looked up what wonderful things I can do with this leafy product, I decided to make it simple; so after cutting it up like a salad, I tossed in olive oil, chopped chives and bit of salt and then drizzled balsamic glaze – that was it! My husband loved it and I thought it was a good side dish with the main protein. I think next time I’ll split regular lettuce products with the radicchio to create different textures. I do love the beautiful leaf colors and the beautiful dish it creates!