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How to cook Radicchio

Give your radicchio a good wash and spin dry, then simply click apart the leaves and add them straight to a salad bowl. Its bitter, peppery flavour works best when you balance it out with sweet leaves, or salty flavours like cheese or bacon. If you have a nice and robust radicchio, you can cut it into wedges and cook it on a griddle pan for an amazing smoky flavour.

WATCH: Jamie Oliver’s principles for superb salads

READ: Chicory, radicchio and endive – it’s okay to be bitter



Radicchio is related to chicory. It has beautiful dark red leaves and contrasting white stems, and it is shaped a bit like a small cabbage. It’s mostly used raw in Italian-style salads as it’s a fast-track to amazing texture, colour and beautiful peppery flavour. It can be a bit of an acquired taste, as it is quite bitter, but try balancing it out with milder leaves, or a sweet balsamic dressing.



You can find radicchio all year round.



Make sure you buy radicchio with beautifully crisp leaves – no wilting or brown edges. Store it in the fridge and it should last around a week.

What are the health benefits?

Radicchio is a good source of potassium, which helps keep our blood pressure healthy.