In the Autumn Salad Revolution, Radicchio Reigns as Queen

Good news for growers, grocers and restauranteurs alike, eaters are curious to explore new-to-them varieties of produce as food satiates people’s need to explore. Few categories provide the depth of flavor, color and variety as chicories, and radicchios are poised to have a phenomenal year as well. 

As sourcing lettuce and other greens transition to California this time of year, cold-weather-loving specialty radicchios grown in the Northwest are the height of local and seasonal eating. Fantastic raw in salads, grilled or braised, introduce shoppers to this dynamic category now!

Lusia Radicchio

Less dense than other radicchios, organic Lusia’s texture is the most akin to lettuce than other radicchio varieties. With green outer leaves that fade to a buttery yellow in its interior and red speckles, this variegated variety lends a pop of lovely color. Fantastic eaten raw, Lusia’s supple leaves stand up surprisingly well on the grill with a drizzle of olive oil and dash of course salt.

Treviso Radicchio

Tall and pointed, organic Treviso’s shape is similar to Belgian endive, but heads are much larger. With robust white mid-ribs and veins that contrast its deeply saturated burgundy leaves, Treviso is dramatic and sophisticated. Mild and earthy, Treviso’s structured leaves are ideal for scooping up dips, grilling or diced for fresh eating.

Castelfranco Radicchio

Tulip-like in shape with cream colored leaves splashed with red dapples that open up to a lettuce-like head, organic Castelfranco is a variety that’s as elegant as it is delicious. Tender enough to eat raw, Castelfranco is the ideal variety for salad-lovers. Though mild, it still retains a touch of the sharpness typical of radicchio, which can be balanced perfectly by the addition of a little fat!

Red Chioggia Radicchio

Delightfully flavor-forward with a round mini cabbage-like shape, organic Red Chioggia is the most readily familiar variety of radicchio. With creamy white ribs and reddish-purple leaves, this variety is generally how eaters receive their first introduction to radicchio. Red Chioggia is as tasty as it is ubiquitous and can be used in a number of applications - raw, grilled or braised.

Bianco Radicchio

Organic Bianco is a lovely light green variety that fades to a buttery cream-colored interior. Oblong and slightly conical, Bianco resembles a cone cabbage in shape, but with more supple, frillier-edged leaves. Mild in flavor, Italian farmers are known to snack on this variety raw in the field while harvesting!

Verona Radicchio

Heart-shaped leaves and a more pronounced flavor than other varieties make organic Verona unique amongst crimson-colored radicchios. Ranging on the smaller side with tightly packed leaves and slight cone shape, Verona is robust in both flavor and texture. Quartered and roasted or grilled, Verona’s flavor mellows when heated!

Rosalba Radicchio

A late-season variety likely making waves this November. With a delicate, elongated shape and brilliant blushes of rosy pinks, this variety has to be one of the most artful in the radicchio category. With a butter-leaf texture and mild flavor, this radicchio makes a delicious and gorgeous salad!

Love radicchio? Try these chicories, too!

Sugarloaf Chicory

Long and slim with a shape reminiscent of Romaine lettuce, organic Sugarloaf makes an outstanding chicory Caesar salad. Sugarloaf’s outer leaves are more robust, while inner leaves are mild and tender. Sugarloaf is not to be missed!

Love radicchio? Try these chicories, too!

Puntarella Chicory

With a peppery flavor and unique shape, organic Puntarella is a stand out in the chicory family. A dense​,​ creamy​-​white base sprouts into light green hollow stems adorned with elongated, serrated greens. Crispy and crunchy, its texture is similar to celery with undertones of fennel in flavor. Fantastic raw in salads, Puntarella’s robust flavor and texture make it a perfect partner for similarly bold pairings such as anchovies, feta and briny olives.