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added over 1 year ago

I like to roughly tear the leaves into 1 to 2 inch pieces rather than shred them. Here's a pic of a radicchio salad that I like to make for reference. http://food52.com/recipes...

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sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added over 1 year ago

Your salad looks delicious, btw...

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sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

added over 1 year ago

I like to trim the radicchio and cut or tear it into shreds or bite-size pieces. You have two assertive greens, will you offset with a sweet dressing?

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Radicchio and arugala probably don't want to be on the some plate. I use radicchio combined with another less assertive green such as romaine. It's frustrating to me as a cook that Americans tend to reject bitter tastes. I was working a cooking job a few years ago and was disheartened by the fact that the radicchio was coming back to the kitchen barely touched. Drives me nuts!

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added over 1 year ago

I read your comment, Pierino, while I was in Bologna, just before I went out to dinner. I had a fine meal, which I ended with insalata mista--which was, you guessed it, arugula and radicchio. It turned out to taste quite good--and the color combination was gorgeous. I also wanted to add that if you think Americans are a hard sell on bitter flavors, you should see how resistant Germans are to bitter! Italy is so close to where I live, but it’s like pulling teeth to get rapini, cavolo nero, cicchoria, etc. in my town. Several years ago in a fit of frustration, I asked one of the green grocers what people ate for vegetables here. I got a one-word answer: Kraut.

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added over 1 year ago

One way to temper the bitterness of the radicchio is to soak it in an ice bath for about 30 minutes, then drain and dry it well.

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Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added over 1 year ago

Here in Italy we usually sliver the radicchio in fine slices and dress it a bit ahead of serving with excellent olive oil and a few drops of good wine vinegar, plus salt of course. Both techniques--slivering and dressing in advance--help to cut down on bitterness. Autumn is a great time for these bitter salads--but I also wanted to mention a magnificent risotto I had a couple of years ago up near Verona that was made with locally grown (and famous) radicchio, equally slivered. Just a delicious combination.

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added over 1 year ago

That sounds great and reminds me of a pasta I ate years ago in Vicenza (not far from Treviso.) I don't recall exactly what it was called, but it was a sort of lasagna, with just a couple of layers, including slivered radicchio. Very rich and delicious.

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added over 1 year ago

Pizzeria Delfina here in San Francisco serves one of my all-time favorites: Insalata Tricolore. It has radicchio, endive, and arugula lined up in 3 piles on a plate, like the Italian flag. They do the radicchio and endive in strips. Dressed with lemon vinaigrette and, I believe, grana padano. The greens work beautifully together and it's very pretty, too!

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Jason Wood

Jason is the Culinary Director at Glynwood and is dedicated to sourcing ingredients in a way that preserves our natural environment and local agriculture.

added over 1 year ago

agreed. I chiffonade the radicchio for salads and dress ahead of time. this works well with kale too. I usually only leave the radicchio leaves whole if I braising them.

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added over 1 year ago

I agree with vvvanessa--cut heads of radicchio into quarters and soak them in cold water for 30 minutes to 1 hour. Drain and shred like cabbage. I think radicchio goes really well with arugula and shredded kale, radish coins, and shaved fennel. Serve with a nice garlicky dressing--the assertive flavors of the greens can stand up to a well-flavored dressing.

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added over 1 year ago

Thanks everyone!! I ended up using 1 small head of torn raddichio, 1 bag of arugula, and a few leaves of romaine tossed in a citrusy orange-champagne vinaigrette with wheat berries, scallions and feta. The result was a perfect balance of acidic and bitter. Recipe TK soon!