13 Amazing Radicchio Dishes You Need to Make Today
Radicchio brings a delightful bitter crunch to any meal, transforming ordinary dishes into something extraordinary. This vibrant purple vegetable adds both color and complexity to your cooking adventures.
These thirteen recipes showcase radicchio’s versatility, from fresh salads to warm comfort foods that’ll make your taste buds dance.
01. Mediterranean Chopped Salad Bowl
A colorful Italian-inspired salad packed with fresh vegetables, creamy cheese, and savory meats. This hearty dish works perfectly as a complete meal or impressive side.
Ingredients: 2 cups radicchio (chopped), 1 cup chickpeas (drained), 1 avocado (diced), 1 cup cherry tomatoes (halved), 4 oz salami (cubed), ½ cup black olives, 1 cucumber (diced), 4 radishes (sliced), 1 cup broccoli florets, 1 carrot (shredded), 4 oz provolone cheese (cubed), ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Italian seasoning.
How To Make Mediterranean Chopped Salad Bowl
1. Wash and chop radicchio into bite-sized pieces, removing the tough core. Pat completely dry with paper towels to prevent the salad from becoming watery when dressed.
2. Combine radicchio, chickpeas, diced avocado, halved tomatoes, cubed salami, olives, cucumber, sliced radishes, broccoli florets, shredded carrot, and provolone in a large serving bowl.
3. Whisk olive oil, red wine vinegar, and Italian seasoning together until well combined. Pour over salad and toss gently until everything is evenly coated and glistening.
02. Grilled Radicchio with Creamy Blue Cheese
Smoky grilled radicchio wedges topped with tangy blue cheese and crunchy pistachios. The heat mellows radicchio’s bitterness while creating beautiful char marks.
Ingredients: 2 large radicchio heads, 3 tablespoons olive oil, ½ cup blue cheese crumbles, ¼ cup pistachios (chopped), 2 tablespoons balsamic glaze, salt and black pepper to taste.
How To Make Grilled Radicchio with Creamy Blue Cheese
1. Preheat grill to medium-high heat. Cut each radicchio head into 4 wedges, keeping the core intact so wedges hold together during grilling.
2. Brush radicchio wedges generously with olive oil on all sides, then season with salt and pepper. The oil prevents sticking and helps create those gorgeous grill marks.
3. Grill wedges for 3-4 minutes per side until edges are charred and leaves are wilted but still have some crunch in the center.
4. Transfer to serving platter and immediately top with blue cheese crumbles and chopped pistachios. Drizzle with balsamic glaze for a sweet finish that balances the bitter and salty flavors perfectly.
03. Salmon Radicchio Lettuce Wraps
Fresh grilled salmon wrapped in crisp radicchio leaves with zesty pico de gallo. These healthy wraps deliver amazing flavor while keeping things light and nutritious.
Ingredients: 1 lb salmon fillet, 8 large radicchio leaves, 1 cup pico de gallo, ½ cup sour cream, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon cumin, salt and pepper to taste.
How To Make Salmon Radicchio Lettuce Wraps
1. Season salmon with cumin, salt, and pepper, then brush with olive oil. Heat a grill pan over medium-high heat until smoking hot.
2. Grill salmon for 4-5 minutes per side until it flakes easily with a fork and reaches 145°F internal temperature. Let cool slightly, then flake into bite-sized pieces.
3. Mix sour cream with lime juice to create a simple cream sauce. Carefully separate radicchio leaves, choosing the largest, most cup-shaped ones for wrapping.
4. Fill each radicchio leaf with flaked salmon, top with pico de gallo, and drizzle with lime cream sauce. Serve immediately while salmon is still warm for the best flavor contrast.
04. Cheesy Asiago Radicchio Bake
A rich, creamy casserole combining tender radicchio with earthy mushrooms and sharp Asiago cheese. This comfort food elevates simple ingredients into something truly special.
Ingredients: 3 cups radicchio (chopped), 8 oz cremini mushrooms (sliced), 1 cup Asiago cheese (grated), ½ cup heavy cream, 2 tablespoons butter, 2 cloves garlic (minced), ¼ cup panko breadcrumbs, salt and pepper to taste.
How To Make Cheesy Asiago Radicchio Bake
1. Preheat oven to 375°F and butter a 9×9 inch baking dish. Sauté sliced mushrooms in butter over medium-high heat until golden brown and moisture has evaporated, about 6 minutes.
2. Add minced garlic and chopped radicchio to the pan, cooking until radicchio wilts and becomes tender, about 3-4 minutes. Season with salt and pepper.
3. Transfer mixture to prepared baking dish, pour heavy cream evenly over top, then sprinkle with grated Asiago cheese and panko breadcrumbs for a golden, crunchy topping.
4. Bake for 25-30 minutes until cheese is melted and bubbly, and breadcrumbs are golden brown. Let rest for 5 minutes before serving to allow the cream to set slightly.
05. Buckwheat Polenta with Taleggio and Radicchio
Creamy Northern Italian polenta enriched with buckwheat flour and topped with grilled radicchio. The nutty buckwheat adds incredible depth to this traditional comfort dish.
Ingredients: 1 cup polenta, ¼ cup buckwheat flour, 4 cups chicken broth, 4 oz Taleggio cheese, 2 radicchio heads (halved), 3 tablespoons olive oil, 2 tablespoons butter, salt and pepper to taste.
How To Make Buckwheat Polenta with Taleggio and Radicchio
1. Bring chicken broth to a boil in a heavy-bottomed saucepan. Whisk together polenta and buckwheat flour, then slowly stream into boiling broth while whisking constantly to prevent lumps.
2. Reduce heat to low and cook polenta, stirring frequently, for 25-30 minutes until thick and creamy. The mixture should pull away from the sides of the pan when stirred.
3. Meanwhile, brush radicchio halves with olive oil and grill over medium heat for 4-5 minutes per side until charred and tender.
4. Remove polenta from heat and stir in butter and cubed Taleggio cheese until melted and smooth. Serve immediately topped with grilled radicchio and a drizzle of olive oil.
06. Gorgonzola Walnut Radicchio Risotto
Creamy Italian risotto featuring bitter radicchio, tangy Gorgonzola, and crunchy walnuts. This winter favorite balances contrasting flavors into perfect harmony with sweet balsamic cream.
Ingredients: 1½ cups Arborio rice, 2 cups radicchio (chopped), 4 oz Gorgonzola cheese, ½ cup walnuts (chopped), 6 cups warm chicken broth, ½ cup dry white wine, ¼ cup balsamic vinegar, 2 tablespoons heavy cream, 1 onion (diced), 3 tablespoons butter, 2 tablespoons olive oil.
How To Make Gorgonzola Walnut Radicchio Risotto
1. Heat olive oil in a large, heavy-bottomed pan over medium heat. Sauté diced onion until translucent and soft, about 5 minutes, stirring frequently.
2. Add Arborio rice and stir for 2 minutes until grains are lightly toasted and coated with oil. Pour in white wine and stir until completely absorbed.
3. Add warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This process takes about 20 minutes.
4. Stir in chopped radicchio during the last 5 minutes of cooking. Remove from heat and fold in Gorgonzola, butter, and chopped walnuts.
5. Simmer balsamic vinegar with heavy cream until reduced by half, then drizzle over individual servings for an elegant finishing touch.
07. Vegan Polenta Radicchio Bake
Layers of creamy polenta, vegan cheese, and sautéed vegetables create this satisfying plant-based comfort food. The combination delivers rich flavors without any dairy products.
Ingredients: 1 cup polenta, 4 cups vegetable broth, 2 cups radicchio (chopped), 1 cup vegan Gouda (shredded), 1 large onion (sliced), 2 carrots (diced), 3 tablespoons olive oil, 2 cloves garlic (minced), salt and pepper to taste.
How To Make Vegan Polenta Radicchio Bake
1. Preheat oven to 400°F. Bring vegetable broth to boil, then slowly whisk in polenta. Cook stirring constantly for 15 minutes until thick and pulling away from pan sides.
2. Heat olive oil in large skillet over medium heat. Sauté sliced onions and diced carrots until softened and lightly caramelized, about 8-10 minutes.
3. Add minced garlic and chopped radicchio to vegetables, cooking until radicchio wilts and becomes tender, about 4 minutes. Season with salt and pepper.
4. Spread half the polenta in greased 9×13 baking dish, layer with vegetable mixture and half the vegan cheese, then top with remaining polenta and cheese.
5. Bake for 25-30 minutes until top is golden and cheese is melted. Let cool for 10 minutes before cutting into squares for serving.
08. Simple Grilled Radicchio Salad
A five-ingredient salad showcasing grilled radicchio with mushrooms, nuts, and blue cheese dressing. Sometimes the simplest combinations create the most satisfying results.
Ingredients: 2 radicchio heads, 8 oz mixed mushrooms (sliced), ½ cup walnuts (chopped), ½ cup cashews (chopped), ⅓ cup blue cheese dressing, 2 tablespoons olive oil.
How To Make Simple Grilled Radicchio Salad
1. Cut radicchio heads into wedges, keeping cores intact. Brush with olive oil and grill over medium heat for 3-4 minutes per side until charred but still crisp.
2. Sauté sliced mushrooms in a dry pan over high heat until golden brown and moisture evaporates, about 6-8 minutes. This concentrates their flavor beautifully.
3. Toast walnuts and cashews in the same pan for 2-3 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. Arrange grilled radicchio on serving plates, top with sautéed mushrooms and toasted nuts, then drizzle generously with blue cheese dressing before serving warm.
09. Creamy Gorgonzola Radicchio Pasta
Rich pasta featuring bitter radicchio balanced by creamy Gorgonzola sauce with warm nutmeg. Fresh parsley and Parmesan add the perfect finishing touches to this elegant dish.
Ingredients: 1 lb penne pasta, 3 cups radicchio (chopped), 6 oz Gorgonzola cheese, 1 cup heavy cream, ¼ cup Parmesan cheese (grated), 2 tablespoons fresh parsley (chopped), ¼ teaspoon nutmeg, 2 tablespoons olive oil, salt and pepper to taste.
How To Make Creamy Gorgonzola Radicchio Pasta
1. Cook penne pasta in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. Heat olive oil in large skillet over medium heat. Add chopped radicchio and sauté until wilted and tender, about 4-5 minutes, stirring frequently.
3. Pour heavy cream into the skillet and bring to a gentle simmer. Add crumbled Gorgonzola and nutmeg, whisking until cheese melts into a smooth, creamy sauce.
4. Add drained pasta to the skillet and toss with sauce, adding pasta water as needed to achieve silky consistency. The starch helps bind everything together perfectly.
5. Remove from heat and garnish with grated Parmesan and fresh chopped parsley. Serve immediately while the sauce is hot and creamy.
10. Blue Cheese Walnut Chicory Salad
Bitter chicory greens transformed by sweet mustard vinaigrette, toasted walnuts, and rich blue cheese. This combination proves that contrasting flavors create the most memorable dishes.
Ingredients: 4 cups chicory greens (chopped), ½ cup blue cheese crumbles, ¾ cup walnuts (chopped), 3 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, 2 tablespoons apple cider vinegar, salt and pepper to taste.
How To Make Blue Cheese Walnut Chicory Salad
1. Toast chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Watch carefully as they can burn quickly once they start browning.
2. Whisk together olive oil, Dijon mustard, honey, and apple cider vinegar until smooth and emulsified. The honey balances the bitter greens beautifully.
3. Wash chicory greens thoroughly and pat completely dry. Chop into bite-sized pieces, removing any tough stems or damaged leaves.
4. Toss chicory with vinaigrette until evenly coated, then top with toasted walnuts and blue cheese crumbles. Serve immediately for the best texture contrast.
11. Roasted Winter Greens Medley
A warm salad of roasted romaine, radicchio, endive, and chicory seasoned with herbs and chile pepper. This unique preparation transforms familiar greens into something completely different.
Ingredients: 2 romaine hearts (halved), 1 radicchio head (quartered), 2 endive heads (halved), 2 cups chicory greens, ¼ cup olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon crushed red pepper, salt and black pepper to taste.
How To Make Roasted Winter Greens Medley
1. Preheat oven to 425°F. Cut romaine hearts in half lengthwise, quarter the radicchio, and halve the endive heads, keeping cores intact so pieces hold together during roasting.
2. Arrange all greens on a large rimmed baking sheet in a single layer. Drizzle with olive oil and season with oregano, thyme, crushed red pepper, salt, and black pepper.
3. Toss everything gently with your hands to ensure even coating, then spread out again in single layer for proper browning.
4. Roast for 12-15 minutes until edges are crispy and lightly charred while centers remain tender. The greens should be wilted but still have some bite.
5. Transfer to serving platter and drizzle with any remaining pan juices. Serve warm with crusty bread for soaking up the flavorful drippings.
12. Grilled Radicchio and Stone Fruit Salad
Smoky grilled radicchio paired with sweet plums, fresh herbs, and tangy goat cheese. Aged balsamic vinegar ties all these summer flavors together into one spectacular dish.
Ingredients: 2 radicchio heads, 4 ripe plums (sliced), 4 oz goat cheese (crumbled), 2 tablespoons fresh thyme, ¼ cup fresh basil (chopped), 3 tablespoons aged balsamic vinegar, 3 tablespoons olive oil, salt and pepper to taste.
How To Make Grilled Radicchio and Stone Fruit Salad
1. Preheat grill to medium-high heat. Cut radicchio heads into quarters, keeping the core attached so wedges stay intact during grilling.
2. Brush radicchio wedges with olive oil and season with salt and pepper. Grill for 3-4 minutes per side until charred on the outside but still slightly crisp inside.
3. Slice plums into wedges, removing pits. Choose ripe but firm fruit that won’t fall apart when mixed with other ingredients.
4. Arrange grilled radicchio and plum slices on serving platter. Sprinkle with fresh thyme leaves, chopped basil, and crumbled goat cheese.
5. Drizzle aged balsamic vinegar over the entire salad just before serving. The acidity brightens all the flavors while the sweetness complements the bitter radicchio perfectly.
13. Mexican-Style Radicchio Taco Salad
A fun twist on traditional taco salad using refried beans, vegetarian crumbles, and salsa verde over crisp greens. This creative combination brings Mexican flavors to bitter radicchio.
Ingredients: 3 cups iceberg lettuce (chopped), 2 cups radicchio (chopped), 1 can refried beans, 1 cup vegetarian beef crumbles, ¾ cup salsa verde, ½ cup Mexican cheese blend, ¼ cup sour cream, 2 tablespoons olive oil, 1 lime (juiced).
How To Make Mexican-Style Radicchio Taco Salad
1. Heat olive oil in large skillet over medium heat. Add vegetarian beef crumbles and cook according to package directions until heated through and slightly crispy, about 5 minutes.
2. Warm refried beans in a separate saucepan over low heat, stirring occasionally. Add a splash of water if they seem too thick for easy spreading.
3. Combine chopped iceberg lettuce and radicchio in a large serving bowl. The iceberg adds mild crunch while radicchio provides color and slight bitterness.
4. Layer warm refried beans over the greens, then top with cooked vegetarian crumbles and salsa verde. Sprinkle with Mexican cheese blend.
5. Finish with dollops of sour cream and a squeeze of fresh lime juice. Serve immediately while the beans and crumbles are still warm for the best contrast.
Final Thoughts
These radicchio recipes prove that bitter greens can be absolutely delicious when paired with the right ingredients and cooking techniques. From grilled preparations to creamy comfort foods, there’s something here for every palate.
Don’t be afraid to experiment with radicchio in your own kitchen – its bold flavor adds excitement to ordinary meals.