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Radicchio

Radicchio originated in Italy and it is a form of leaf chicory that starts out with bright green leaves, turning deep green and finally red as weather cools. It is used in many Italian dishes and fresh salads and has a bittersweet, spicy taste that tones down when it is grilled.

Crystal Valley sources its nutrient-packed radicchio year-round from the United States and Guatemala.

TIPS FOR SELECTION

Choose radicchio with bright maroon/red leaves that are crisp, moist, and tender.

HOW TO STORE

Store Radicchio in a tightly sealed bag and refrigerate.

HEALTH BENEFITS

  • Excellent source of vitamin K
  • Good source of vitamin C, folate, and copper
  • Free of fat, saturated fat, and cholesterol
  • Very low is sodium

HOW TO PREPARE

To prepare radicchio, trim the outer leaves and wash the head. Once washed, cut radicchio into quarters or wedges.

HOW TO COOK

Radicchio can be added to salads to give a sharp flavor and color to the mix. It can also be added to pasta dishes and stews. Another option is to slightly grill it for an extra delicious treat. You can cut the head into quarters and coat them with olive oil and sprinkle with salt, then grill them until lightly charred all over.

Recipes

Crystal-Valley