In Season: Radicchio's peak season lasts from January to April, although most specialty grocers carry it year-round.
What to Look For: This member of the chicory family comes in several varieties, with two types being most widely available in the United States: Treviso and Verona. Treviso leaves are oblong with pointed ends and grow in small, tightly packed heads. Verona radicchio grows in loosely packed round heads similar in shape to butter lettuce. Both varieties have purple leaves with white ribs. Choose radicchio with crisp leaves and no brown spots.
How to Store: Keep radicchio in a tightly sealed bag in the refrigerator for up to one week.
Radicchio is matched with a perfectly balanced dressing made of extra-virgin olive oil, red wine vinegar, and sugar in this easy yet elegant salad. Fresh goat cheese and your choice of toasted nuts -- hazelnuts, almonds, or walnuts -- add creaminess and crunch.
Mushrooms are sauteed with shallots and white wine, then combined with thyme, parsley, lemon, and sliced radicchio. This mixture is tossed with orecchiette pasta and crumbled Gorgonzola cheese to make a flavorful vegetarian main course.
Treviso is a variety of radicchio that grows in small, oblong heads and whose robust leaves stand up well to a warm shallot and walnut vinaigrette. Before serving, the salad is topped with crisped pancetta and shaved Pecorino Toscano cheese.
The bold dressing for this slaw is made by blending together anchovies, lemon zest and juice, Dijon mustard, roasted garlic, and olive oil. Sliced radicchio and blanched cauliflower and green beans are coated in the dressing, and the slaw is topped with Parmesan cheese before serving.