Ingredient Spotlight: Castelfranco Radicchio

I came across this pretty speckled salad green at the farmer's market the other day. It's a castelfranco radicchio, a heirloom vegetable from Italy.

The flower-like cluster has pale green leaves with speckles of burgundy on them. The taste is much milder that the more common deep purple radicchio. It can be eaten raw in a salad, or cooked as a green; sauteed, braised, baked on pizzas, cooked in risottos, and so on. It is a seasonal vegetable and only available in winter months.

Here are some recipes to try:

Fennel and Radicchop Winter Salad with Pecans
Radicchio Risotto
Tagliatelle with Castelfranco Radicchio & Pancetta
Braised Escarole with Apples and Bacon

(Image: Kathryn Hill)