Often a supporting player in salad mixes, these assertively bitter leaves deserve a chance to shine—especially when they’re at their peak in late winter and early spring.
SHOP There are many varieties, but you’re most likely to find Chioggia (pictured) at the supermarket. Look for firm, compact heads.
STORE When loosely wrapped in plastic, Chioggia can stay fresh in the crisper for several weeks.
COOK For salads, mix with mild lettuces, or thinly slice and toss with other bold ingredients, like blue cheese, apples, and nuts. Roasting, sautéing, braising, and grilling will make radicchio more mellow and nutty (and fade the dramatic maroon color, alas). Serve as a side with roasted meat or poultry. —Jenna Helwig
Photograph by Jennifer Causey
FOOD STYLING BY JULIAN HENSARLING; PROP STYLING BY CHRISTINA DALEY