Radicchio is one of the most beautiful “greens” at the Market. It’s a real fall treat, especially with other fall gems like fennel, celeriac, and honey-nut squash. This trio of recipes gives you three ways to enjoy radiant radicchio.
Radicchio, Fennel, and Celery Root Salad
recipe from Bon Appetit
- 1 small fennel bulb, very thinly sliced, plus 1/4 cup coarsely chopped fennel fronds
- 1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced
- 1 small head of radicchio, outer leaves separated, heart quartered
- Leaves from 1 bunch celery (about 1 cup)
- 1/2 cup parsley leaves with tender stems
- 1 tablespoon marjoram leaves
- Salt, freshly ground black pepper
- 3 tablespoons olive oil, preferably new-harvest
- 2 tablespoons fresh lemon juice
Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates. Makes 4 servings.
Grilled “Tricolore” Salad with Radicchio, Fennel and Parsley
recipe by Kristin Donnelly for Epicurious
- 1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
- 1 large fennel bulb, sliced lengthwise 1/3 inch thick
- 1/4 cup extra-virgin olive oil, plus more, for brushing
- Freshly ground black pepper
- 1 cup parsley leaves, half left whole and half roughly chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon mustard
- 1/2 teaspoon honey
- Pecorino cheese, for shaving
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
- Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3-inch thick and discard the core.
- In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve. Makes 4-6 servings.
Radicchio and Honey-nut Squash with Miso
recipe by Nate Appleman for Bon Appetit
- 3/4 cup farro (or other grain like quinoa, barley, brown rice)
- 3 honey-nut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges
- 5 tablespoons olive oil, divided
- 1/3 cup pine nuts
- 1 garlic clove, chopped
- 1 tablespoon white miso
- 2 tablespoons apple cider vinegar
- 1 tablespoon thinly sliced chives, plus more for serving
- 2 small heads of radicchio, outer leaves removed and halved, cores quartered
- 1 tart apple, very thinly sliced
- Preheat oven to 425°F. Cook farro (grain) in a large saucepan of boiling salted water until tender, 25–35 minutes. Drain; spread out on a rimmed baking sheet. (Or use quinoa, barley, or brown rice as your grain.)
- Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20–30 minutes.
- Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.
- Toss grain and a generous tablespoonful of dressing in a large bowl; season with salt.
- Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.
- Arrange grain on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives. Makes 4 servings.