a variety of chicory originating in Italy, having a compact head of reddish, white-streaked leaves: leaves and roots may be cooked or used raw in salads.
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Similarly, Food critic Tom Sietsema recommends sauerkraut and radicchio.
Sometimes I fry them and slip them into a sandwich, occasionally with something tangy, typically kimchi, which I try to keep around for snacking, or something bitter, such as stray radicchio or another vegetable with some bite.
When ready to serve, in a medium bowl, toss the radicchio and apple with the remaining oil, the lemon juice and the remaining salt and pepper.
Toss together the radicchio, arugula, apple and pumpkin seeds in a medium bowl.
This reminds me of the luscious radicchio di Treviso my parents would grill when I visited them in Venice.