An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white leaves.

Taste – Bitter

– Tender but sturdy

How to use – 
Wash, then break the leaves off the base and leave whole or tear or shred, as desired. If grilling, wash and cut into wedges. Quarter and grill (2-3 minutes on each side); use in salads; shred and add to creamy pasta sauces.