Ideas & Inspiration

• Crown a bed of shredded romaine with a wedge of radicchio; ladle a generous portion of creamy blue cheese dressing over and garnish with chopped scallions and a grind of black pepper. Serve with a knife and fork.

• Toss radicchio with shredded napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette for a colorful and slightly different slaw.

• Crown a bed of shredded romaine with a wedge of radicchio; ladle a generous portion of creamy blue cheese dressing over and garnish with chopped scallions and a grind of black pepper. Serve with a knife and fork.

• Toss radicchio with shredded napa cabbage, green onions, chopped almonds, mandarin orange segments and a sweet-sour vinaigrette for a colorful and slightly different slaw.

• Wrap pieces of fresh mozzarella with thin slices of prosciutto or ham; then wrap in a leaf of radicchio and grill over medium-hot fire. Serve grilled salad with knife and fork garnished with a fresh tomato, garlic and basil salsa.

• Grill wedges of radicchio as part of a mixed vegetable grilled salad plate—include asparagus, thick slices of sweet onion, rounds of sweet potato. Drizzle with extra virgin olive oil.

• Toss finely chopped radicchio with baby spinach leaves, thinly sliced red onion and chopped toasted hazelnuts; dress with a bacon-sweet-sour dressing and garnish with crumbled goat cheese.

• Start with a classic French potato salad and stir in a couple of handfuls of colorful shredded radicchio for color and crunch.

• Toss cooked wild rice with chopped pecans, dried cherries or cranberries and some chopped onion; dress with a balsamic vinaigrette and stir in chopped radicchio.

• Sauté radicchio with onion in olive oil; toss with cooked and cooled pasta shapes, Parmesan cheese, crumbled bacon and a garlicky viniagrette.

• Toss sweet onion, chopped radicchio and sliced navel oranges together with a cider vinegar vinaigrette spiked with a little chili powder.

• Cook white beans with garlic and sage; drain and cool. Marinate chopped radicchio in a sweet-sour vinaigrette; serve beans atop bed or radicchio. Garnish with extra virgin olive oil, freshly ground black pepper and shavings of Parmesan.

• Toss chopped radicchio with spinach, onion and sliced ripe pears; dress with vinaigrette and top with crumbled blue cheese and caramelized pecans.

• Sauté radicchio and onion with pancetta; use this “salad” to top pizza along with Pecorino Romano.

• Shred or slice radicchio and marinate in a red wine vinaigrette for 20 minutes; drain well and add to a pan bagnat sandwich.

• Top crostini with shredded radicchio that has been dressed with a garlicky vinaigette, add crumbled feta cheese.

• Toss chopped radicchio with roasted butternut squash cubes and steamed Brussels sprouts with a sweet-sour bacon dressing; garnish with chopped hazelnuts.

• Top a radicchio and spinach salad with fresh grapefruit segments; toss in some golden raisins, thinly sliced onion and dress with a balsamic vinaigrette.