Top Rated Radicchio Recipes

Radicchio Salad
An easy, crunchy, and healthy salad from Elana's Pantry that works as an appetizer or main dish. Click here to see Gluten-Free Recipes That Actually Taste Good.
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5

Grilled Chicken Paillards with Endive and Radicchio Recipe
This recipe can be tweaked to your own liking, depending on how many chicken breasts, endives and radicchios you'd like in this recipe. Feel free to play around with numbers and proportions.
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5

Although you can find it grocery stores year-round, technically speaking, radicchio, like all members of the chicory family to which it belongs, is a winter vegetable. In this warm-ish slaw, the slightly bitter taste of radicchio is made more palatable with warm bacon and a touch of sugar in the dressing. Laced with loads of basil, it is also a gentle if perhaps premature reminder that summer still exists. Dressing the tomatoes separately with salt and either oil or vinaigrette is something that I learned from working with Nancy Silverton: if you make each layer of flavor as good as it can be, then the dish will be as good as it can be. Double this recipe if you're cooking for two, or if you want a wilted slaw with room temperature shrimp for tomorrow's lunch. You can also make it with sea scallops in place of the shrimp.  Click here to see Shrimp Recipes for Any Day of the Week Carolynn Carreño is the writer of the weekly column Cooking for One (Two if You're Lucky) and can also be found on her website.
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5

Haricots Verts
Crunchy green beans combined with earthy mushrooms and tangy Roquefort cheese for a flavorful salad with a bold presentation. Serve this as a prelude to an elegant steak or lobster dinner.
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5

Grilled Radicchio
Bitter radicchio leaves, sweet balsamic vinegar, salty cheese, and sweet orange peel come together to make a wonderfully tasty, balanced salad.This recipe is courtesy of Epicurious.
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4.666665

Endive
This recipe can be tweaked to your own liking, depending on how many chicken breasts, endives and radicchios you'd like in this grilled chicken paillards. Feel free to play around with numbers and proportions.
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4

Fuyu Persimmons
Although persimmons are best known for their contribution to desserts, one of my favorite ways to eat them is in salads. Their exotic flavor and delicate sweetness balance out the bitter greens marvelously. Add to that the cayenne-spiked lime vinaigrette and every bite of this salad is refreshing and tantalizing — a pure delight for the taste buds.
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4

Mahi and Radicchio Ceviche
Chef Tiffany Derry prepared what she calls more of an “Asian-style sashimi” than a typical mahi-mahi ceviche at the kick-off dinner for the 2011 St. Croix Food & Wine Experience. Bright and refreshing with a hint of heat, this dish was served with a dry rosé and makes for a perfect first course.
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4

Risotto with California Dried Plums and Radicchio
When having friends over, we suggest stirring things up with a creamy risotto with arugula, radicchio and just the right touch of fruity sweetness from dried plums. This easy, elegant recipe is sure to be a winner at your house, too. Recipe courtesy of California Dried Plum Board.
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4

Slaw
This wonderful slaw is a great twist on the classic coleslaw. If you like your slaw crunchier, make it just before the party.
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4

Radicchio and Wheat Berry Salad
Try this versatile and healthy salad for a light lunch or dinner. Mix and match any fruits, nuts, or veggies you like into this salad.
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3.075

Pappardelle with Radicchio and Speck
Radicchio is a chicory very specific to certain areas of northern Italy, especially Veneto. There are a few varieties, but Chioggia (the round kind) and Treviso (the elongated kind) are the most common. I have only ever seen Treviso in Sydney, so that's what I have used for this recipe, but the round variety works just as well. It is a bit bitter, but I love it… I mean, look at that color! So pretty! It can be eaten both raw, in salads, or cooked (the way I like it the most). Radicchio is often not the first choice when it comes to kids, as many of them do not like its bitterness, but I find that when it is cooked and mixed with a little cream and Parmigiano-Reggiano, it tastes delicious and not so bitter any more. See all pappardelle recipes.
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3.04