I made an interesting salad yesterday. 50/50 Belgian endive and veneto radicchio. As colorful as it was tasty. Radicchio has a bitter, but refreshing, taste. For dressing I mixed some French’s Dijon Mustard and black pepper into Hidden Valley Ranch. I made enough salad to fill my plate twice, and enjoyed all of it.

Afterwards some blueberries, then cheese and crackers.

Radicchio article with photo:
https://www.eatingwell.com/art...2/what-is-radicchio/

As of a few years ago there was one grower producing them in the US. In CA. Did an insurance survey there. Interesting operation.

It’s good but in small amounts mixed with other greens like you had it due to the bitterness.

I like it grilled as a healthy side dish.

I like it, the bitterness in a salad helps off-set a rich meal, such as meat & potatoes with a heavy sauce.

Never heard of it, but I need to get some. I eat a ton of salad, and this sounds really good. It also has a very low glycemic index, and apparently even contains a substance that helps your cells absorb glucose, which is nothing but good for those of us with da beetus.

Thanks for sharing!

Radiccio I think is common in Spring Salad mixes. I like it and arugula in my green salads. You can get them in pre-mixed salad packages at the market.

I think the bitterness for me is masked by the blue cheese dressing.