Sophisticate Your Salad With Radicchio

Have you tried adding radicchio to your salad? It contributes gorgeous color and another layer of flavor different from the usual lettuce types we’ve come to expect.

You would think the Salad-in-a-Jar lady would be a salad-meister.

Unfortunately, she is not.

When it comes to salads, I am a simpleton. Too many elements or unusual ingredients and I’m turning the page or clicking the mouse.

However, a big bowl of salad is a major player in my daily diet, so I have devised ways to make it happen without much trouble.

My number one strategy for getting more salads into my diet is vacuum-packing chopped, ready-to-eat lettuce into glass canning jars. I make 6-7 jars at a time, and they last for over a week in my fridge.

Until now, I stuffed only romaine into those jars because it is the only lettuce I found to hold up for a week to 10 days.

Recipe Inspiration

Then one of my readers suggested I add chopped radicchio to the romaine. She claimed it would last as long as the romaine and add color, flavor, and excitement to the salad.

She was right!

But you don’t have to vacuum-pack your lettuce to enjoy radicchio. Try it in any salad that needs a touch of sophistication and interest. You can also eat it sautéed, grilled, roasted, or baked, but that’s a subject for another meal.

What is radicchio?

You may be thinking radicchio looks a lot like red cabbage, but don’t confuse them. The color of radicchio is not as purple as red cabbage, and the flavor is worlds apart.

As a member of the chicory family, radicchio has a slightly bitter but not unpleasant taste. You could temper the bitterness by soaking the lettuce in water for an hour, but I don’t bother.

At first glance, radicchio seems expensive at $4.99 to $6.99 a pound. But that beautiful red and white ball (some varieties are elongated similar to endive) is lightweight and usually costs between $1.50 to $3.00 per head, depending on the size and the store. You don’t need much.

You’ve probably already tried radicchio in prepared salad mix. It’s a common ingredient. But if you’ve never purchased and cooked with it yourself, the recipe below is a great place to start.

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Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

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