How to Make Radicchio Less Bitter

Published on Monday, March 2, 2009, by CHOW Video Team / Edit Post

How to Make Radicchio Less Bitter

CHOW Associate Food Editor Kate Ramos mellows out radicchio in this CHOW Tip. Use it in recipes like the Chicory and Arugula Salad that Kate mentions.

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POST A COMMENT |8 Comments

COMMENT

  • I'm a fan of grilling radicchio. It takes a little bite off of it, but adds another flavor, it pair perfectly in a bleu cheese salad.

  • Just like any other produce than may vary in flavor (sweeter, tarter, blander, etc.), I think some heads of radicchio are more bitter than others. It's nice to know there's a way to adjust for that.

  • I'm with Ketchup. Shouldn't we enjoy food for their natural taste?

  • If you don't like bitterness, why do you buy radicchio?

  • If a large one slice into 1/8, smaller one into quarters, trimming the end (but keep leaves together). Heat good olive oil on medium (not higher as this leafy has a low'ish burn ratio), add sections with edge side down, sprinkle course salt a tad more than you think you want, leave alone for a minute, check to see if it nicely darkens preferably without char, flip until it browns other side. It's...+READ

    If a large one slice into 1/8, smaller one into quarters, trimming the end (but keep leaves together). Heat good olive oil on medium (not higher as this leafy has a low'ish burn ratio), add sections with edge side down, sprinkle course salt a tad more than you think you want, leave alone for a minute, check to see if it nicely darkens preferably without char, flip until it browns other side. It's a balance to caramilize without overcooking the greens or you'll end up with soft leaves without the yummy sweetness. Drizzle just a tad of fresh olive oil and serve. It's actually really good.

    If it's charred and super crunchy bitter, the heat was too high.

    If it's not sweet and the leaves somewhat mushy, it was cooked too long at too low of a heat.

    If it still has a tad crunch on the thicker end and a bite but is sweet with a certain savory match to the olive oil and salt, you got it!-COLLAPSE

  • Am curious: does all this soaking dilute the concentrated nutrients in these fresh veggies?

  • Be careful with that knife! I cringed when I heard the scrape of the edge of your sharp knife bending over as it suffered being dragged along your board!!

  • Water, water everywhere!

    I'm of the opinion that veggies never get enough soaking! Radicchio certainly will lose its edge when soaked, as will arugula. Before making coleslaw (or sauteeing, for that matter) I'll soak cut cabbage in water, it takes away the "cabbagey" taste. Turnips become a whole new vegetable after being soaked, then roasted. Broccoli rabe *must* be soaked for 1/2 hour in...+READ

    Water, water everywhere!

    I'm of the opinion that veggies never get enough soaking! Radicchio certainly will lose its edge when soaked, as will arugula. Before making coleslaw (or sauteeing, for that matter) I'll soak cut cabbage in water, it takes away the "cabbagey" taste. Turnips become a whole new vegetable after being soaked, then roasted. Broccoli rabe *must* be soaked for 1/2 hour in salted cold water as far as I'm concerned -- then I saute with garlic and it's the best!-COLLAPSE