20 Flavorful Radicchio Recipes for Every Occasion

Radicchio isn’t just a pretty face—it’s a flavor powerhouse that can transform any meal! Whether you’re craving a quick weeknight dinner, a seasonal side, or a cozy comfort dish, this vibrant veggie delivers. From zesty salads to hearty pastas, we’ve rounded up 20 irresistible ways to enjoy radicchio. Get ready to fall in love with its bold, bitter charm—one delicious bite at a time!

Grilled Radicchio with Balsamic Glaze

Bitter radicchio turns sweet and smoky on the grill, balanced by a tangy balsamic glaze—this side dish is a game-changer for your next BBQ.

Ingredients:

• 2 medium heads radicchio, halved lengthwise (stem intact)
• 3 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/4 cup crumbled goat cheese (optional)

Instructions:

1. Prep the grill: Heat a gas or charcoal grill to medium-high (about 400°F).
2. Season radicchio: Brush radicchio halves all over with 2 tbsp olive oil, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill: Place radicchio cut-side down on the grill. Cook for 4–5 minutes until charred, then flip and grill another 3–4 minutes until wilted but still firm.
4. Make glaze: Meanwhile, simmer 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat for 3–4 minutes, stirring, until thickened slightly.
5. Finish: Transfer radicchio to a platter, drizzle with remaining 1 tbsp olive oil and the balsamic glaze. Top with goat cheese if using.

The contrast of caramelized edges, creamy cheese, and punchy glaze turns this humble veg into a showstopper. Tip: For extra depth, add a pinch of red pepper flakes to the glaze while simmering.

Radicchio and Pear Salad with Walnuts

This vibrant salad balances bitter radicchio, sweet pears, and toasty walnuts for a dish that’s as pretty as it is flavorful.

Ingredients:

• 1 small head radicchio, torn into bite-sized pieces (about 4 cups)
• 1 ripe but firm pear, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 oz shaved Parmesan cheese (optional)

Instructions:

1. In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Remove from heat and let cool.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper.
3. In a large bowl, combine the radicchio, pear slices, and toasted walnuts. Drizzle with the dressing and toss gently to coat.
4. Top with shaved Parmesan (if using) and serve immediately.

The contrast of crisp pear against the radicchio’s bold bite makes this salad a standout—perfect for brightening up a rich meal.

Tip: For extra crunch, toast the walnuts a day ahead and store them at room temperature.

Creamy Radicchio Risotto

This elegant yet comforting risotto balances the bitter bite of radicchio with rich, creamy Arborio rice—perfect for impressing guests or treating yourself.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely diced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 small head radicchio, thinly sliced (about 2 cups)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Warm the broth in a saucepan over low heat. Keep it simmering.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add the shallot and cook for 2 minutes until soft. Stir in Arborio rice and toast for 1 minute.
3. Pour in the white wine, stirring until absorbed, about 2 minutes. Add radicchio and cook for 3 minutes until slightly wilted.
4. Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is al dente (about 20 minutes total).
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, 1/2 tsp salt, and 1/4 tsp pepper until creamy.

The radicchio’s bitterness mellows into a deep, caramelized sweetness, while the rice stays luxuriously velvety—no cream required!

Tip: For extra depth, toast a handful of walnuts and sprinkle on top before serving.

Radicchio and Pancetta Pizza

This bold, bitter-sweet pizza balances radicchio’s crunch with crispy pancetta and creamy mozzarella—a gourmet twist on pizza night that’s surprisingly simple.

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 4 oz pancetta, diced
• 1 small head radicchio (about 2 cups), thinly sliced
• 1 cup shredded whole-milk mozzarella
• 1/4 cup grated Parmesan
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 475°F with a pizza stone or inverted baking sheet inside. Roll dough into a 12-inch round on floured parchment; brush with 1 tbsp olive oil.
2. Cook pancetta in a skillet over medium heat for 5 minutes until crisp. Drain on paper towels.
3. Scatter mozzarella over dough, then top with radicchio, pancetta, and Parmesan. Drizzle with remaining 1 tbsp olive oil and sprinkle with 1/2 tsp flaky salt and 1/4 tsp black pepper.
4. Slide pizza (on parchment) onto preheated stone. Bake for 12–14 minutes until crust is golden and cheese bubbles.
5. Drizzle with balsamic glaze immediately after baking. Slice and serve.

The magic here? Radicchio’s bitterness mellows in the oven, while pancetta adds a salty punch—no red sauce needed.

Tip: For extra crispiness, broil the pizza for 1 minute at the end (watch closely!).

Roasted Radicchio with Garlic and Herbs

This bold, slightly bitter radicchio transforms into something sweet and caramelized when roasted—tossed with garlic and herbs, it’s a simple side that steals the show.

Ingredients

• 2 medium heads radicchio, quartered lengthwise
• 3 tbsp extra-virgin olive oil, divided
• 3 cloves garlic, thinly sliced
• 1 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat oven to 425°F. Arrange radicchio quarters cut-side up on a rimmed baking sheet.
2. Drizzle with 2 tbsp olive oil, then sprinkle with garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Gently rub the seasonings into the leaves.
3. Roast for 20 minutes, flipping halfway, until edges are crisp and cores are tender.
4. Transfer to a serving plate. Drizzle with remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar.

The high heat mellows radicchio’s bite while keeping its vibrant color—perfect for balancing rich mains like roasted pork or creamy pasta.

Tip: For extra crunch, sprinkle with toasted walnuts or breadcrumbs before serving.

Radicchio and Citrus Avocado Salad

Bright, bitter radicchio meets creamy avocado and juicy citrus in this refreshing salad that’s equal parts vibrant and satisfying.

Ingredients:

• 1 small head radicchio, thinly sliced (about 4 cups)
• 2 large navel oranges, peeled and sliced into rounds
• 1 ripe avocado, diced
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped toasted walnuts
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh orange juice
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine radicchio, orange slices, avocado, and red onion.
2. In a small jar, whisk together olive oil, orange juice, honey, kosher salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat (the avocado will soften slightly—that’s okay!).
4. Sprinkle toasted walnuts on top just before serving.

The contrast of crisp radicchio, velvety avocado, and sweet-tart citrus makes every bite exciting. Tip: For extra flair, segment the oranges instead of slicing them—it’s messier but worth it for bursts of juice!

Radicchio and Goat Cheese Tart

This savory tart balances bitter radicchio with creamy goat cheese for a showstopping dish that’s as easy as it is elegant.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 small head radicchio, thinly sliced (about 2 cups)
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unroll the puff pastry onto a parchment-lined baking sheet and prick all over with a fork, leaving a 1-inch border around the edges.
2. In a bowl, toss the radicchio with 2 tbsp olive oil, 1 tbsp honey, 1 tsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the radicchio mixture over the puff pastry, staying within the border. Scatter 4 oz crumbled goat cheese on top.
4. Brush the pastry edges with the beaten egg. Bake for 20–25 minutes until the crust is golden and the radicchio is slightly caramelized at the edges.

The honey tempers the radicchio’s bite, while the flaky crust and tangy cheese make every bite irresistible. Tip: For extra crunch, sprinkle toasted walnuts over the tart after baking.

Braised Radicchio with White Wine

This elegant yet simple dish transforms bitter radicchio into a tender, caramelized delight with a splash of white wine for brightness.

Ingredients:

• 2 medium heads radicchio, quartered (keep cores intact)
• 3 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 cup chopped walnuts, toasted (optional garnish)

Instructions:

1. Heat 3 tbsp olive oil in a large skillet over medium-high. Place radicchio cut-side down and sear undisturbed for 3–4 minutes until edges char. Flip and sear other cut sides for 2 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add 3 cloves garlic and 1/2 tsp red pepper flakes to the skillet; sauté 30 seconds until fragrant.
3. Pour in 1/2 cup white wine and 1 tbsp honey, scraping up browned bits. Simmer 2 minutes until slightly reduced.
4. Return radicchio to the skillet, cut-side up. Sprinkle with 1/2 tsp salt. Cover and braise on low heat for 8 minutes until tender but still holding shape.
5. Uncover, increase heat to medium, and cook 2 minutes to reduce any remaining liquid. Garnish with toasted walnuts if using.

The wine mellows the radicchio’s bite while the honey adds a subtle sweetness—perfect for balancing rich mains like roast chicken or creamy polenta.

Tip: For extra depth, add a splash of balsamic vinegar with the wine.

Radicchio and Quinoa Stuffed Peppers

These vibrant stuffed peppers are a hearty, veggie-packed twist on the classic, with bitter radicchio and nutty quinoa balancing each other perfectly.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups chopped radicchio
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Place hollowed-out peppers in a baking dish, cut side up.
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. Heat olive oil in a skillet over medium. Add red onion and sauté for 3 minutes until soft. Stir in garlic and radicchio, cooking for another 2 minutes until radicchio wilts slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Mix cooked quinoa, radicchio mixture, feta, and parsley in a bowl. Divide filling evenly among peppers.
5. Bake for 25–30 minutes until peppers are tender and filling is lightly golden. Let cool for 5 minutes before serving.

The radicchio’s bitterness mellows beautifully in the oven, while the feta adds a creamy tang that ties everything together.

Tip: For extra crunch, sprinkle toasted pine nuts on top before baking.

Radicchio and Blue Cheese Flatbread

This Radicchio and Blue Cheese Flatbread is a showstopper with its bold flavors and crispy-chewy texture—perfect for a cozy night in or impressing guests.

• 1 lb store-bought pizza dough, room temperature
• 2 tbsp olive oil, divided
• 1 small head radicchio, thinly sliced (about 2 cups)
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 1 tbsp honey
• 1/2 tsp flaky sea salt
• Freshly cracked black pepper, to taste

1. Preheat oven to 425°F. Roll out the pizza dough on a floured surface into a 12-inch oval or rectangle. Transfer to a parchment-lined baking sheet.
2. Brush the dough with 1 tbsp olive oil. Bake for 10 minutes until lightly puffed.
3. Meanwhile, toss the radicchio with remaining 1 tbsp olive oil and a pinch of black pepper. Scatter over the par-baked crust, then top with blue cheese and walnuts.
4. Return to oven and bake for 12–15 minutes until the edges are golden and cheese is melty.
5. Drizzle with honey, sprinkle with flaky sea salt, and finish with another crack of black pepper. Slice and serve warm.

The magic here is in the contrast: bitter radicchio, tangy cheese, and sweet honey create a flavor bomb that’s balanced and craveable.

Tip: For extra crunch, toast the walnuts in a dry skillet for 2–3 minutes before adding them to the flatbread.

Radicchio and Apple Slaw with Lemon Dressing

This radicchio and apple slaw is a crisp, refreshing twist on classic coleslaw, with a bright lemon dressing that balances the bitterness of the radicchio perfectly.

• 1 small head radicchio, thinly sliced (about 4 cups)
• 2 crisp apples (such as Honeycrisp or Fuji), julienned
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

1. In a large bowl, combine the radicchio, apples, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well blended.
3. Pour the dressing over the slaw and toss gently to coat everything evenly.
4. Let the slaw sit for 10 minutes before serving to allow the flavors to meld.

The contrast of peppery radicchio, sweet apples, and zesty lemon makes this slaw a standout side dish that pairs beautifully with grilled meats or rich cheeses.

Tip: For extra crunch, add 1/4 cup toasted walnuts or pecans just before serving.

Radicchio and Sweet Potato Hash

This vibrant hash balances the earthy bitterness of radicchio with caramelized sweet potatoes for a dish that’s as colorful as it is satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 small head radicchio, thinly sliced (about 2 cups)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• ¼ cup chopped toasted walnuts

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add sweet potatoes and cook, stirring occasionally, for 12–15 minutes until tender and browned at the edges. Sprinkle with ½ tsp salt, smoked paprika, and black pepper.
2. Push potatoes to one side of the skillet. Add remaining 1 tbsp olive oil and radicchio, sautéing for 2–3 minutes until slightly wilted. Drizzle with maple syrup and apple cider vinegar, tossing everything together.
3. Cook for another 2 minutes to glaze, then remove from heat. Sprinkle with toasted walnuts and remaining ½ tsp salt.

The contrast of crispy-edged sweet potatoes, tangy-sweet glaze, and crunchy walnuts turns this into a breakfast-for-dinner superstar. Tip: For extra richness, top with a fried egg or crumbled goat cheese.

Radicchio and Chickpea Stew

This hearty stew balances radicchio’s bittersweet bite with creamy chickpeas and a touch of warmth from smoked paprika—comfort food with a grown-up twist.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 small head radicchio (about 8 oz), cored and thinly sliced
• 1 (14.5-oz) can diced tomatoes
• 1 cup vegetable broth
• 1/2 tsp salt
• 1 tbsp balsamic vinegar
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until softened. Stir in garlic, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
2. Add chickpeas, radicchio, diced tomatoes, vegetable broth, and salt. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until radicchio is tender.
3. Stir in balsamic vinegar. Taste and adjust salt if needed. Serve hot, garnished with fresh parsley.

The radicchio mellows as it cooks, weaving its earthy flavor into the smoky broth—perfect for spooning over crusty bread or creamy polenta.

Tip: For extra richness, swirl in a spoonful of tahini just before serving.

Radicchio and Prosciutto Wraps

These elegant little bites balance bitter radicchio with salty prosciutto and creamy cheese—perfect for impressing guests with minimal effort.

Ingredients

• 1 small head radicchio, leaves separated (about 12 large leaves)
• 6 oz thinly sliced prosciutto, halved lengthwise
• 4 oz whipped cream cheese
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper
• 1/4 cup chopped toasted walnuts

Instructions

1. In a small bowl, mix 4 oz whipped cream cheese, 2 tbsp honey, 1 tbsp lemon juice, and 1/4 tsp black pepper until smooth.
2. Spread 1 tsp of the cream cheese mixture onto each radicchio leaf, then sprinkle with chopped walnuts.
3. Wrap each leaf with a piece of prosciutto, tucking the ends underneath to secure.
4. Arrange on a platter and chill for 15 minutes before serving to let flavors meld.

The contrast of crisp radicchio, silky prosciutto, and sweet-spiced cream cheese makes these wraps addictively textured—you’ll want to double the batch!

Tip: For easier wrapping, briefly soak radicchio leaves in ice water if they’re too stiff.

Radicchio and Fennel Gratin

This rich, slightly bitter gratin is a showstopper side dish—creamy, caramelized, and layered with bold flavors that mellow beautifully in the oven.

Ingredients

• 1 medium head radicchio, cored and thinly sliced
• 1 large fennel bulb, cored and thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tbsp butter, melted

Instructions

1. Preheat oven to 375°F. In a large skillet, heat olive oil over medium heat. Add garlic, radicchio, and fennel, sautéing for 5 minutes until slightly softened. Stir in 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes.
2. Pour in heavy cream and simmer for 3 minutes, stirring occasionally. Transfer the mixture to a greased 9×9-inch baking dish.
3. In a small bowl, combine Parmesan, panko, and melted butter. Sprinkle evenly over the vegetables.
4. Bake for 25 minutes until bubbly and the topping is golden brown. Let rest 5 minutes before serving.

The magic here? The radicchio’s bitterness softens into something sweet and luxurious, while the fennel adds a subtle licorice note—perfect for balancing rich mains like roast pork or garlicky pasta.

Tip: For extra crunch, toast the panko in a dry skillet before mixing it with the Parmesan.

Radicchio and Beetroot Salad with Feta

This vibrant salad balances bitter radicchio, earthy beets, and creamy feta for a dish that’s as pretty as it is flavorful.

Ingredients:

• 1 medium beetroot (about 8 oz), peeled and thinly sliced
• 1 small head radicchio (about 5 oz), torn into bite-sized pieces
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped walnuts, toasted

Instructions:

1. Preheat the oven to 400°F. Toss the beetroot slices with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender. Let cool slightly.
2. In a large bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, honey, 1/4 tsp salt, and black pepper.
3. Add the radicchio and roasted beets to the bowl, tossing gently to coat in the dressing.
4. Top with crumbled feta and toasted walnuts just before serving.

The contrast of crisp radicchio, tender beets, and salty feta makes every bite exciting—plus, the honeyed dressing softens the bitterness perfectly.

Tip: For extra depth, roast the beets with a sprig of fresh thyme (remove before serving).

Radicchio and Mushroom Pasta

This earthy, slightly bitter radicchio and mushroom pasta is a cozy weeknight winner—bold flavors balance perfectly with creamy Parmesan.

Ingredients

• 8 oz short pasta (like rigatoni or farfalle)
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 small head radicchio, thinly sliced (about 2 cups)
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp butter
• 1 tbsp lemon juice

Instructions

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed, for 3 minutes until browned. Stir and cook 2 more minutes.
3. Add radicchio, garlic, red pepper flakes, salt, and black pepper. Sauté 2 minutes until radicchio wilts slightly.
4. Reduce heat to low. Add cooked pasta, Parmesan, butter, and lemon juice. Toss, adding reserved pasta water 1 tbsp at a time until glossy (about 3–4 tbsp).

The radicchio’s bitterness mellows into something rich and nutty, while the mushrooms add deep umami—tossed with buttery pasta, it’s unexpectedly luxurious.

Tip: For extra depth, swap half the mushrooms for dried porcini (soaked in hot water first).

Radicchio and Caramelized Onion Tart

This savory tart balances bitter radicchio with sweet caramelized onions and a buttery crust—elegant enough for a dinner party but simple enough for weeknights.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt, divided
• 1 small head radicchio, cored and thinly sliced
• 1 tbsp balsamic vinegar
• 1/2 cup crumbled goat cheese
• 1 tbsp fresh thyme leaves
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet, prick all over with a fork, and bake for 15 minutes until lightly golden.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-low. Add onion, sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 20 minutes until deeply caramelized.
3. Toss radicchio with remaining 1 tbsp olive oil, balsamic vinegar, and remaining 1/4 tsp salt. Scatter caramelized onions over the par-baked crust, top with radicchio mixture, then sprinkle with goat cheese, thyme, and black pepper.
4. Bake for another 18–20 minutes until edges are crisp and radicchio is slightly wilted.

The contrast of the melt-in-your-mouth onions against the crisp pastry and peppery radicchio makes every bite exciting.

Tip: For extra richness, drizzle with honey right before serving.

Radicchio and Orange Salsa

This bright and tangy Radicchio and Orange Salsa is a showstopper—perfect for spooning over grilled fish or scooping up with crispy tortilla chips.

• 1 small head radicchio, finely chopped (about 2 cups)
• 2 large navel oranges, peeled and diced
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro leaves, chopped
• 1 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp freshly cracked black pepper

1. In a large bowl, combine radicchio, oranges, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until smooth.
3. Pour the dressing over the radicchio mixture and gently toss until evenly coated. Let sit for 10 minutes to allow flavors to meld.

The bitter crunch of radicchio plays off the juicy sweetness of oranges, while the honey-lime dressing ties it all together with a refreshing zing. Tip: For extra texture, toss in 1/4 cup toasted pepitas just before serving.

Radicchio and Lentil Soup

This hearty, slightly bitter radicchio and lentil soup is a cozy bowl of comfort with a sophisticated twist—perfect for chilly evenings when you want something nourishing but full of flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 small head radicchio, thinly sliced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp red wine vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic, carrot, and celery, cooking for another 5 minutes.
2. Add lentils, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in radicchio and cook for 5 more minutes until wilted. Finish with 1 tbsp red wine vinegar.
4. Ladle into bowls and garnish with fresh parsley.

The radicchio adds a pleasant bitterness that balances the earthy lentils, while the vinegar brightens every spoonful. Tip: For extra richness, drizzle with a little olive oil before serving.

Conclusion

With so many delicious ways to enjoy radicchio—from salads to pastas and beyond—this roundup has something for every taste and occasion! We hope you found a new favorite dish to try. Don’t forget to leave a comment sharing which recipe you loved most, and pin this article to save these flavorful ideas for later. Happy cooking!