Radicchio For Cooking

Red Cabbage

 and radicchio are both leafy vegetables, while radicchio has a more bitter flavor. a reddish, white-streaked chicory type that originated in Italy. The leaves and roots can be cooked or consumed raw in salads. a member of the chicory family of vegetables, having ribs that are a creamy tint and a tight head of dark scarlet leaves. Radicchio features brilliant green leaves when it first starts to develop, which mature into deep green, then turn burgundy red. The leaves are used in salads and prepared foods. They have a slightly bitter flavor and a crisp texture. Depending on the variety chosen, the leaves could be either rounded or elongated. Since it maintains a good texture after cooking, it can be grilled or cooked with ingredients. Additionally, it adds a lovely, crispy texture to a variety of salads. Radicchio is offered all year long. Pick heads with shiny, crisp leaves when making your selection. Avoid heads with leaves that have dry stem ends, brown patches, or shriveled leaves. JGBC is the 

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