I am making a salad with arugula and raddichio. Is it more appropriate to tear off each raddichio leaf and serve it whole, or slice the raddichio in thin strips similar to a cabbage? I do not want the bitter taste to be too overpowering, but I want to make sure I treat the leaves properly.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.