A red-leafed Italian chicory often used in salads. There are many varieties, but the most common types in the United States are radicchio di Treviso (commonly referred to as Treviso) and radicchio di Verona. The former is narrow and pointed with tighter and tapered heads, the latter is more bulbous. All varieties are tender with a slight bitter flavor. It is available year-round, with a peak season from winter to early.
Leafy, red and white vegetable resembling lettuce. It appears as red leaves with white ribs.
Selecting and Buying
Preparation and Use
A good wine red color and crisp feel
Conserving and Storing
best stored in a dark place