Radicchio, the Italian name for a red-leafed variety of chicory, has become a popular salad ingredient in America in recent years. Young radicchio is green. It turns red when the weather becomes cool, resembling a very small head of red cabbage. Radicchio has a sharp, slightly bitter flavor similar to Belgian endive. Most of the United States supply is imported from Italy.

• Radicchio is a colorful addition to tossed salads.
• Radiccho may be baked, grilled or braised and served as a side dish.
• It is often used as a garnish.

Several varieties of radicchio are grown in Italy, but the two most available in the United States are radicchio di Verona, a loose head of deep burgundy leaves, and radicchio di Treviso, a tight tapered head of leaves that range from pink to dark red.

Radicchio is available all year in most large supermarkets with supplies peaking from November to March. Because much of it is imported, radicchio tends to be more expensive than other salad greens.

Choose heads with crisp, well-colored leaves and no signs of browning or wilting.

Radicchio should be stored, unwashed, in a plastic bag in the refrigerator for about one week.

Wash the head under cold running water and shake off the excess moisture. Separate the head into individual leaves for salads.

To cook radicchio, cut it into halves or quarters. Brush it with olive oil or melted butter. Grill radicchio for 5 minutes or sauté for 3 minutes in olive oil or butter over medium heat.