Radicchio is a leaf chicory. It is grown as a leaf vegetable and has white-veined red leaves. It has a bitter and spicy taste and can have a sweet and light smoky flavor when leaves are a little carmelized.  It’s bitterness mellows when it is grilled or roasted.  Try it braised, grilled, roasted, sauted, and fresh in salads.

Warm Ginger-Orange Radicchio Salad

1 head radicchio, leaves separated
2 Tbs olive oil
2 Tbs sesame oil
2 tsp grated fresh ginger
1 clove garlic, crushed
2 Tbs orange juice
1 Tbs soy sauce
1 Tbs honey
1 tsp dry mustard
2 Tbs toasted sesame seeds
1 orange, segmented, pith removed

1. In large skillet over medium heat, sauté radicchio leaves for 1-2 minutes in olive oil until radicchio is slightly limp. Place radicchio in a bowl.
2. Heat sesame oil over low heat in small saucepan; stir in ginger and garlic; whisk in orange juice, soy sauce, honey and dry mustard. Remove from heat. Pour sauce over sautéed radicchio and toss. Serve on salad plates garnished with toasted sesame seeds and oranges.

Radicchio Salad with Roasted Pear and Blue Cheese

2 ripe but firm Bosc pears, cored and quartered
1 head radicchio, cored, halved and sliced
5 Tbs olive oil, divided
1/2 tsp salt
3 Tbs white balsamic vinegar
1/4 tsp freshly ground black pepper
1/2 cup red onion, thinly sliced
1 cup crumbled blue cheese
4 Tbs roasted sugared nuts, coarsely chopped
Freshly ground pepper

1. Heat oven to 425°F.
2. Toss pears with 1 Tbs olive oil and spread evenly on rimmed baking sheet. Roast for 15 minutes, stirring a few times to prevent sticking.
3. Toss radicchio with 1 Tbs of olive oil and salt; add to pan with pears and continue roasting for 8 minutes, until pears are slightly browned and radicchio is tender.
4. In a small skillet, warm together the remaining 3 Tbs olive oil, vinegar and pepper.
5. Remove radicchio and pears to large bowl; toss with warm dressing and red onion. Serve and garnished with blue cheese, sugared nuts and fresh ground pepper.