Radicchio looks innocent enough, but if it’s sliced the wrong way, you may not end up with what you were expecting.
I’ll show you how to easily slice this Italian chicory into perfectly elegant, thin strips for your salads, tacos, coleslaws, and other recipes that call for this crunchy, bitter vegetable.
There are actually many types (and shapes) of radicchio, but in the United States, the most common kind is called Chioggia. It’s round in shape and often mistaken for a kind of cabbage.
You may also find longer, larger kinds of radicchio called Treviso. It’s not quite as bitter as Chioggia and looks more like a big endive than a head of cabbage.
I’ll show you how to slice the smaller, round Chioggia variety. I especially love to use these nice, wispy strips in colorful salads, or on coconut shrimp tacos.
How to Thinly Slice Radicchio
1. First, remove the outer leaf or leaves, if they’re at all discolored.
2. Slice radicchio in half.
3. Remove the core by cutting a triangular slice around it, and remove.
4. Turn it over, and lay the radicchio flat with the bottom closest to you (where the core used to be). Slice from left to right, or right to left, into thin strips.
When you’re finished slicing, you’ll have perfectly thin strips. Sliced radicchio adds such an exciting, bright color to any salad!
That’s all there is to it! Enjoy adding these lovely radicchio strips to your recipes!
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