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Radicchio

Explore 66 recipes, 3 galleries, 13 videos, and more

Sauteed Chicory

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Greens with Fried Oysters and Buttermilk Dressing

Ingredients
  • 1 large egg
  • 3 tablespoons Pernod
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Coarse salt and freshly ground black pepper
  • 3/4 cup vegetable oil
  • 1/4 cup buttermilk
  • 1/4 cup chopped scallions
  • 1/2 cup finely grated Parmesan, cheese plus more for serving
  • 6 to 8 cups assorted greens, such as arugula, frisee, radicchio, watercress, or mustard
  • 24 Fried Oysters
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Steak-and-Egg Salad

Time:30 mins
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Pork Scallopine with Tomato Basil Sauce

Ingredients
  • 1 pork tenderloin, about 10 to 14 ounces, cut into 4 pieces, crosswise
  • 3 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1 shallot, minced
  • 1 tablespoon cognac
  • 1/4 cup Homemade Chicken Stock
  • 1 tablespoon grainy mustard
  • 3 tablespoons heavy cream
  • 2 tablespoons finely chopped plum tomato
  • 1 tablespoon finely chopped basil
  • 2 heads radicchio, quartered
  • 1 teaspoon balsamic vinegar
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Shredded Radicchio with Parmigiano-Reggiano

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Mixed Chicories with Honey Vinaigrette

Ingredients
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sherry vinegar
  • 1 tablespoon honey
  • 4 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1 teaspoon aniseed
  • 1 small head escarole (about 8 ounces)
  • 1 head radicchio (about 6 ounces)
  • 1 small red onion (about 4 ounces), thinly sliced
  • 1 fennel bulb (about 9 ounces), trimmed and cut into 1/2-inch-square pieces
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Radicchio with Spring Peas

Time:15 mins
Other Ideas:
Peas, Side dishes
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Roasted Pomegranate-Marinated Cornish Game Hens with Cippolini and Treviso

Ingredients
  • 6 Cornish game hens (1 1/2 pounds each), rinsed, patted dry, necks reserved, giblets discarded
  • 1 cup Pomengranate Marinade
  • 1 cup Pomengranate Marinade Pomegranate Marinade
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 heads garlic, separated
  • 1 bunch fresh thyme
  • 4 fresh bay leaves
  • 1 pomegranate, halved, for garnish
  • 1 tablespoon extra-virgin olive oil
  • Roasted Cipollini Onions and Treviso
  • Pomegranate Gastrique
  • Pomegranate seeds, for garnish
  • 1 head treviso, halved, for garnish
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Sauteed Radicchio with Honey and Balsamic Vinegar

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Alfred's Pear Salad

Ingredients
  • 1/2 cup (about 2 ounces) walnut halves
  • 2 heads Belgian endive, trimmed, cut on the bias into 1/2-inch-thick rounds, and separated into rings
  • 1 medium head radicchio, torn into 1-inch pieces
  • 2 bunches watercress, tough stems discarded
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Walnut vinaigrette Walnut Vinaigrette
  • 8 ounces Gorgonzola (preferably sweet or Dolcelatte), Stilton, or Roquefort cheese, crumbled or cut into eighteen 1-inch cubes
  • 2 ripe Anjou or Bartlett pears, halved, cored, and cut lengthwise into 1/8-inch-thick slices
  • Coarse salt and freshly ground pepper
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