Radicchio Rosso in its many guises
Red Radicchio is akin to salad greens, at least in the shape of its leaves, but deserves special mention both because of its richness of flavor, and because it is prepared in many ways that salads usually are not. On the grill, for example.
Grilled Radicchio Rosso di Treviso, or Radicchio rosso di Treviso alla Griglia: One wouldn't necessarily think to grill a leafy vegetable, but Radicchio has the texture and body necessary to stand up to the dry heat of a charcoal or stovetop grill, and also a pleasing bitterness that will do a nice job of contrasting the oil used to keep it from sticking and burning. It also benefits from the slightly smoky flavor it acquires during cooking.
Strudel di Radicchio Rosso -- -- Red Radicchio Strudel
Though radicchio is undeniably a leafy green, it has the structure and character necessary to stand up to being fried, and if you don't know what it is the first time you encounter it you may not guess. But you will want more.
It really is bright red, and is one of the most glorious of all winter vegetables.
A simple, tasty winter salad.
Similar to the above but with turkey and truffles. Mouthwatering!
A somewhat unusual salad that balances the pungency of arugola and the tartness of grapefruit with the sweetness of ricotta.
