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There is lettuce — and then there's radicchio. I like to think of radicchio as lettuce with a cosmopolitan flair. This versatile green can be grown and picked as a loose-headed lettuce when young and enjoyed in salads along with many other fresh greens in summer. But where it really shines is when the loose leaves mature into a firm head. The softball-sized radicchio head is colored white and red and has a crunchy, slightly bitter flavor that's great used to spice up salads. I like it served alone dressed simply with olive oil and balsamic vinegar.
Radicchio is an old world vegetable that has found a following in the new world. This chicory thrives when grown during cool weather. It will actually bolt (form a flower stalk) if grown in the heat or stressed by lack of water. Old varieties of radicchio take sometimes up to 100 days to produce a crunchy red and white head. Newer varieties are quicker to mature. But both are worth the wait as radicchio can be cooked a variety ways in the kitchen; it’s delicious grilled, braised, roasted, and added to soups.