Radicchio and Endive

Radicchio is an Italian green with a robust, pungent nature. Most people have seen the type of radicchio that looks like purple cabbage with white veins in salad mixes. We grow a Treviso type as it does better at our farm. Radicchio is good as an accent in a tossed green salad. I cut the leaves in thin ribbons. It truly shines in braising mixes. I saute an onion or shallot and add clean ripped or chopped greens like mustards, mizunas, chicory, endive and radicchio to wilt and then top with an interesting vinegar like umeboshi or balsamic or a lively dressing like one with goat cheese and walnuts. Radicchio is also good grilled.


Endive is a frilly European green. We grow a variety called frissee. Like radicchio, endive is a pungent green that works well as an accent to a tossed green salad. We have a friend who wants endive whenever we have it. She likes to serve spaghetti with a tomato sauce and endive salad with a creamy blue cheese dressing. We had endive grilled over a lamb chop last summer - that was quite good. I like endive with a robust dressing with yogurt or sour cream and blue or goat or feta cheese. Endive is a great addition to braising mixes. We also had a CSA member give us a recipe from Rachel Ray with blanched chicory (an endive cousin) added to freshly cooked pasta with Caesar dressing and Parmesan or Asigo cheese. Sounds great!