Give Radicchio a Try

Photo Credit: ILFMA


Radicchio is a bright purple and slightly bitter vegetable that resembles cabbage. It is great shredded raw in a salad, roasted or grilled as a side dish. It has been praised for its medicinal properties, like vitamin K, which is great for healthy bones and nervous system. This colorful vegetable is high in fiber and antioxidants that are good for all aspects of health.

        “Radicchio can be grown year-round, but the leaves tend to be sweetest in the winter months, making December a great time to try it out!” says Lauren Woodbridge, a member of the Illinois Farmers Market Association board of directors and co-owner of The Kitchen Sink ( a local bagel company specializing in organic, local bagels sold at Chicago farmers’ markets.



Grilled Radicchio Salad

Cooking time: 30 minutes

Total time: 45 minutes

Yields: 4 Servings

1 small head of radicchio (about 1 lb), sliced ¼ cup white onion, sliced ¼ cup shiitake mushroom – mushroom of choice 

¼ cup balsamic vinegar

2 Tbsp grapeseed oil

½ tsp kosher salt

½ tsp black pepper

2 Tbsp walnuts, chopped

5 basil leaves, chopped

¼ cup freshly grated Parmesan or   goat cheese (optional)

Preheat oven to 425 degrees.

Cover pan with foil. 

Toss the radicchio, mushrooms, onion, oil and vinegar, then spread on the pan and sprinkle with salt and pepper.

Roast in the oven for about 30 minutes.

Remove from the oven. Plate up with chopped walnuts, basil and cheese.


The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit



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