Recipe Roundup

36 Radicchio Recipes That Are Ridiculously Good

Slightly bitter and perfectly crunchy, this leafy vegetable deserves your attention.

July 13, 2017

Photo by Laura Dart and A.J. Meeker
1/36
Bitter Greens Salad With Melted Cheese
Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.
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Michael Graydon + Nikole Herriott
2/36
Radicchio, Fennel, and Olive Panzanella
Thinly sliced hard salami helps turn this panzanella salad into a meal all on its own.
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Photo by Peden + Munk
3/36
Honeynut Squash With Radicchio and Miso
What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
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Photo by Peden + Munk
4/36
Chopped Salad with Shallot Vinaigrette, Feta, and Dill
Make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
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Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
5/36
Radicchio Salad With Caramelized Carrots and Onions
It's all about the contrast in flavors, textures, and colors in this hearty winter side.
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Peden & Munk
6/36
Seared Sweet Potatoes with Sausage and Radicchio
Pomegranate molasses forms the basis of the sweet and tangy vinaigrette for this hearty Middle Eastern-inspired dish.
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Photo by Chelsea Kyle, Food Styling by Ali Nardi
7/36
Pasta with Spicy Sausage, Radicchio, and Sun-Dried Tomatoes
Sweet sun-dried tomatoes are a welcome contrast to slightly bitter radicchio in this unique pasta.
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Photo by Ted Cavanaugh
8/36
Radicchio and Citrus Salad with Preserved Lemon
A puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.
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Romulo Yanes
9/36
White Bean and Tuna Salad with Radicchio
Thinly sliced celery adds extra crunch to this hearty, colorful salad.
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Photo by Nicole Franzen
10/36
Radicchio Salad With Pickled Grapes and Goat Cheese
The pickled grapes can be prepared 3 days ahead of time—just keep them covered in the fridge until you need them.
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Christopher Testani
11/36
Radicchio and Apple Salad with Parmesan Crisps
You've been warned: the Parmesan crisps that are served on top of this salad are addictive.
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Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
12/36
Frisée, Radicchio, and Fennel Salad With Mustard Vinaigrette
This simple, refreshing salad is the perfect antidote to a rich main dish like a roast or creamy pasta.
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Charles Masters, food styling by Michelle Gatton, prop styling by Brian Heiser
13/36
Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley
Grilling the radicchio first is the key to taming its mild bitterness.
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Diana Yen, food and prop styling by Diana Yen
14/36
Radicchio, Shaved Fennel, and Pomegranate Salad
Pomegranate seeds add pops of color and juicy sweetness to this dinner party-worthy salad.
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photo by Lisa Hubbard
15/36
Radicchio Salad with Oranges and Olives
This salad gets a salty kick from a finishing sprinkle of crumbled feta cheese.
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Photo by Peden + Munk
16/36
Fennel and Celery Root Salad
Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.
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Photo by Bobbi Lin
17/36
Winter Slaw With Red Pears and Pumpkin Seeds
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
18/36
Seared Steak With Cipolline Onions And Radicchio
Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.
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Photo by Dan Monick
19/36
Bitter Greens with Carrots, Turnips, and Oranges
The radicchio delivers lovely color to this vibrant salad.
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Photo by Christopher Testani.
20/36
Summer Crudités With Bagna Cauda
The sauce makes the meal. Serve it alongside any combo of crunchy peak-season veg you please, but we particularly like the way radicchio leaves look on the plate.
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Peden + Munk
21/36
Chicory and Asian Pear Salad with Membrillo Vinaigrette
Membrillo lends subtle sweetness to the dressing; look for it at any well-stocked cheese counter.
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Photo by Elizabeth Cecil
22/36
Winter Panzanella With Stuffing Croutons
Stuffing salad still counts as salad, right?
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Eva Kolenko food styling: Rebecca Jurkevich, prop styling: Kalen Kaminski
23/36
Radicchio Salad with Sourdough Dressing
Bread in a dressing? It's the secret to an extra creamy, rich, and slightly tangy one.
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Photo by Joseph De Leo, Food Styling by Liza Jernow
24/36
Grilled Lettuces with Crème Fraîche and Avocado
Flavorful, robust lettuces like Treviso radicchio work best, allowing you to get grill marks on one side while the rest wilts.
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Photo by Christina Holmes
25/36
Black Bass with Warm Rosemary-Olive Vinaigrette
This elegant fish dinner comes together in just 15 minutes.
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William Abranowicz
26/36
Citrus Salad with Fennel Vinaigrette
Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.
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Amy Neunsinger
27/36
Chicken Salad with Roasted Root Vegetable Vinaigrette
This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad.
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Amy Neunsinger
28/36
Winter Lettuces with Pomegranate Seeds
Mix juicy little pomegranate morsels with fresh winter lettuces, serve it European style after the entreé, and enjoy.
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Chris Gentile
29/36
Orzo Salad
The slender, grain-shape of orzo pasta makes for a no-fuss, neatly consumed salad.
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Marcus Nilsson
30/36
Mixed Greens with Mustard Dressing
A sharp, mustardy vinaigrette brings this lovely tangle of mixed greens together.
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Marcus Nilsson
31/36
Rainbow Chard and Radicchio Sauté
A handful of currants and toasted pine nuts add sweetness and crunch to this colorful side dish.
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Lisa Hubbard
32/36
Penne with Radicchio, Spinach, and Bacon
Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salty bacon. Treviso—with its not-too-tough (but also not-too-tender) leaves—is the best choice for this recipe if you can find it.
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photo by Kana Okada
33/36
Panettone Panzanella with Pancetta and Brussels Sprouts
Panzanella is an Italian bread and tomato salad served in the summer and made with leftover crusty country loaves. In this winter version, tomatoes are replaced by brussels sprouts and apples, and the fruit-filled bread known as panettone stands in for the country loaves.
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Gentl & Hyers
34/36
Lumaconi with Prosciutto and Lemon Breadcrumbs
We're now obsessed with this snail-shaped pasta. A handful of sliced radicchio and chopped parsley helps finish the dish.
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Romulo Yanes
35/36
Shaved Cauliflower and Radicchio Salad
Slicing the cauliflower and radicchio with a food processor means this salad couldn't be easier to throw together.
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Kiyoshi Togashi
36/36
Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta
Feel free to swap in other nuts for the hazelnuts, like almonds or walnuts, depending on your preference.
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