Radicchio Each

Radicchio is a bold, beautiful chicory with deep burgundy leaves, a firm texture and a pleasantly bitter edge that adds real depth to salads and cooked dishes. One head goes a long way.

Choose compact, tight heads that feel heavy and have vivid colour with no browning. Radicchio is available year-round and keeps well in the crisper for up to a week. The bitterness mellows noticeably when grilled or roasted.

Shred raw into a winter salad with pear and walnut, halve and char on a grill pan, toss through pasta with anchovy and breadcrumbs, or braise slowly with red wine and balsamic.