Radicchio recipes

A member of the chicory family sometimes known as red chicory, radicchio has distinctive pink-red leaves with white veins. Its firm, cup-shaped leaves have a strongly bitter taste (though not quite as bitter as chicory). It is generally used in salads mixed with other salad leaves. In its native Italy it is often served shredded. Alternatively, tear the leaves into bite-sized pieces.

Goats’ cheese, peach and radicchio salad


The perfect salad for a summer barbecue. Serve alongside this
lemon, herb and paprika spatchcocked chicken.


For the salad

  • ½ red onion, thinly sliced
  • 4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together
  • 2 peaches, de-stoned and cut into thin wedges
  • handful green salad leaves, such as watercress or rocket
  • 1 tbsp toasted hazelnuts
  • 100g/3½oz fresh goats’ cheese, crumbled into pieces
  • 1 small red chili, finely chopped
  • handful fresh mint leaves

For the dressing

  • 1 tbsp olive oil
  • ½ tsp Dijon mustard
  • ¼ tsp honey
  • 1 tsp cider vinegar

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