Sometimes, all a dish needs to raise its “wow factor” is a pop of color. A vegetable that gets this job done is radicchio.  Originally from Italy, radicchio is a cultivated form of leaf chicory.  It is usually eaten grilled in olive oil, or mixed into dishes such as risotto. It can also be served with pasta, or be used in strudel, as a poultry stuffing, or as an ingredient for a tapenade.

Radicchio Preparation & Nutrition Facts