Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs

1 head radicchio
1 egg, hard-cooked
walnut-Shallot Vinaigrette
2 tablespoons chopped parsley
sea salt
fresh bread crumbs crisped in olive oil or chopped toasted walnuts, to finish

Quarter the radicchio head through the stem end, then slice the quarters very thinly crosswise. Peel the egg and chop the white and yolk.

Toss the radicchio with the vinaigrette and the parsley. Taste for salt, add more if needed, and toss again. Arrange the radicchio on individual plates. Strew the chopped egg and bread crumbs over each and serve.

Walnut-Shallot Vinaigrette (makes about 1/3 cup)

1 large shallot, finely diced
sea salt
1 tablespoon aged sherry or red wine vinegar
1/12/ teaspoons prepared mustard
3 tablespoons walnut oil, or more, as needed

Combine the shallot, 1/4 teaspoon salt, and vinegar in a bowl and let stand for 10 minutes. Whisk in the mustard and 3 tablespoons oil and taste. If the vinaigrette is too sharp, whisk in a little more oil.

Source: Vegetable Literacy - Deborah Madison


Seared Radicchio with Mozzarella

Once your pan is hot, sear the radicchio, turn down the heat, then let it cook slowly.  It comes out with just enough bitterness to be enjoyable.  Serve it as a side dish or as a vegetarian entrée with a mound of soft polenta.  The bitter, sweet, and nutty flavors of the radicchio and the corn make a great match.

1 head radicchio
3 T olive oil
Salt and freshly ground black pepper
1 garlic clove, minced
2 T balsamic vinegar
1 (4-oz.) ball fresh mozzarella, cut into thin rounds

Rinse the radicchio, then cut it into wedges about 1 ½ inches across, keeping the root ends intact. Brush generously with olive oil and season well with salt and pepper.  Heat a cast-iron skillet over medium-high heat.  When it’s good and hot, add the radicchio.  Press down on the wedges to ensure contact, reduce the heat to medium-low, and cook until browned, about 5 minutes.  Turn and cook on the second side.  The red will turn brownish, and the leaves should get crisp in places.

Scatter the garlic over the radicchio, add the vinegar, and cover with the cheese.  Cover the pan and cook just until the cheese is soft, 2 or 3 minutes.  Season with pepper, arrange on a platter, and serve.

Recipe by Deborah Madison, from Local Flavors


16 ounces dried or fresh penne pasta 
1 head radicchio 
2 teaspoons olive oil 
1 large onion, thinly sliced 
1 tablespoon balsamic vinegar 
1/4 teaspoon coarsely ground black pepper
1 cup fresh or frozen peas (thawed) - optional
1/4 cup crumbled ricotta salata or goat cheese

In saucepot, prepare penne as label directs in boiling salted water. Drain penne, reserving 1/4 cup pasta cooking water. Return penne to saucepot. Meanwhile, cut radicchio lengthwise in half. Remove core, then cut crosswise into 1/2" slices. Set aside. In a 12" skillet, heat olive oil over medium heat until hot. Add onion and cook until browned and soft, about 15 minutes, stirring occasionally. Add vinegar, pepper, and 1/2 teaspoon salt; cook 1 minute longer. Increase heat to medium-high; add radicchio and cook 2 to 3 minutes until wilted. Add onion mixture, peas, and reserved pasta cooking water to penne; toss to mix well. Serve, sprinkled with cheese.


2 tablespoons fresh lemon juice 
1/2 cup extra-virgin olive oil 
1/8 teaspoon salt 
1/8 teaspoon black pepper 
1/2 cup pitted dates 
1/4 pound baby arugula (8 cups) 
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups) 
3 ounces crumbled feta (1/2 cup) 

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well. Halve dates lengthwise and thinly slice crosswise. Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

Courtesy of Gourmet, June 2007 


About 6 1/2 cups of Vegetable Stock
6 tablespoons butter
1 onion, chopped
1 head radicchio, cut into strips
2 cups risotto rice
5 tablespoons white wine
2 tablespoons Parmesan cheese, freshly grated

Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.