[1] Grilled radicchio. The recipe is below (photo © Vermont Creamery).

[2] Grilled radicchio with filet mignon (photo © Omaha Steaks).

[3] Radicchio leaves nested for a salad bowl (photo © Alcove Cafe | Los Angeles).

[4] A bowl of radicchio di chioggia, the most common variety in the U.S. (photo © Hillshire Farm | Facebook).

[5] Radicchio pizza with three cheeses. Here’s the recipe (photos #5 and #6 © Royal Rose Radicchio).

[6] Bruschetta with prosciutto, radicchio and tapenade. Here’s the recipe.

We’re making this salad for Valentine’s Day: Every dish in our dinner has a red, purple or pink accent.

The recipe works on any other day, too.

Radicchio, a member of the chicory family, can be grown year-round*, although its peak season is midwinter to early spring.

Radicchio (rah-DEE-key-yo) is an Italian leaf chicory. There are different varieties, each named after the region in Italy where it is grown.

The most common variety in the U.S. is radicchio di chiogga (pronounced key-YO-guh), a round, tightly packed head of dark maroon leaves with thick white veins (photo #4).
 
> THE DIFFERENT TYPES OF CHICORY
 
 
RADICCHIO: NOT JUST FOR SALADS

Beautiful in burgundy and white, radicchio is not just for salads.

The following recipe from Vermont Creamery was created using their Clover Blossom Honey Goat Cheese, a log with the honey blended in.

More radicchio recipes are below.

It’s delicious on salads, crackers and flatbreads, or spread on sandwiches (our favorite is rustic bread).

And of course, it happily takes its place on a cheeseboard—a bit of sweetness amid the seriously savory.

Alas, when time came to try the recipe, we could only find Vermont Creamery’s plain goat cheese log.

It wasn’t a tragedy, as we love every goat cheeses from this creamery.
 
 
RECIPE: GRILLED RADICCHIO

You can serve this recipe (photo #1) as a salad course or a side dish.

Grilling radicchio helps draw out some of the bitterness in this hearty and beautiful vegetable.
 
Ingredients

 
Preparation

1. HEAT the grill to medium-high. Remove any outside leaves on the radicchio that appear wilted. Slice the heads of radicchio lengthwise into even quarters (if heads are small) or sixths (if slightly larger).

2. BRUSH the sliced edges with olive oil; season well with salt and pepper. Grill over medium-high heat for 2 minutes on each side or until the edges are slightly charred and have softened slightly.

3. REMOVE from the grill to a serving platter.

4. CRUMBLE the fresh goat cheese over warm radicchio. Sprinkle with the parsley leaves and candied walnuts.

5. TOP everything with a drizzle of balsamic vinegar and olive oil to taste. Serve with a pepper mill for optional freshly-ground pepper.
 
 
BUYING RADICCHIO

When buying radicchio (photo #4), pay attention to size. A fresh radicchio head should be about the size of a grapefruit.

It you find one with a small, drier head, it likely means that it is older and the outer leaves have been pulled off to keep it looking good.

Some shopping tips include:

 

MORE RADICCHIO RECIPES

 
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*The heads should be moist, not dried out. A fresh radicchio head should be about the size of a grapefruit. It you find one with a small, drier head, it likely means that it is older and the outer leaves have been pulled off to keep it looking good.