I’ve seen radicchio in the store occasionally – usually the variety that looks like a very small red and white streaked cabbage.   I had no real idea how to prepare it and so I generally avoided it.   I shouldn’t have.

Radicchio actually comes in a variety of types.  Some  form a compact head while others have a loose structure more like a butterhead lettuce or even a tall romaine.   It has a gently bitter taste that adds a nice flavor to mixed salads, nicely complemented by a vinaigrette dressing.   I’ve been enjoying it with an orange basalmic dressing in salads tossed with fresh spinach, arugula and sugar snaps.   It’s worth our effort to expose our tastebuds to a variety of flavors because the compounds (flavonoids and carotenoids) that make our veggies so healthy excite all our tastebuds – not just the ‘sweet’ ones.

Click HERE for a nice selection of recipes from Martha Stewart.

We’ll have loose heads of Verona type radicchio at the Athens Farmer’s Market this weekend, along with the delicious Hakurei (salad) turnips, some fresh Red Yugoslavian Butterhead lettuce, spring onions, green garlic and radishes.  Hope to see you there!