Radicchio, raw

Radicchio is the small, tightly packed purple-red chicory head with a notably bitter, slightly peppery bite. Shredded raw, it adds color and sharpness to mixed salads, especially balanced against sweeter ingredients like pear, orange, or a honey-mustard dressing; it is also halved or wedged and grilled or roasted, which softens the bitterness and brings out a mellower, slightly charred sweetness. It pairs naturally with balsamic vinegar, blue cheese, walnuts, and cured meats, and it can also be stirred into risotto near the end of cooking for a streak of color and bite.

Look for heads that feel heavy and dense with crisp, unblemished leaves, and store it wrapped loosely in the refrigerator, where it holds up for a week or more since the tight leaves protect the interior. At only 23 calories per cup shredded, radicchio is a low-calorie way to add bulk, color, and bitterness contrast to a salad bowl without much caloric cost. Its numbers are otherwise modest, with 0.9 grams of fiber and 1.43 grams of protein per cup, so it functions mainly as a flavor and texture component rather than a significant source of any one nutrient, though it does provide some vitamin E at 15% DV per 100 grams.