In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
Bitter is a word you’ll hear a lot to describe radicchio’s taste.
But unlike when applied to human beings, bitter isn’t always a bad thing when applied to foods.
In fact, it actually gives this leafy vegetable (which is popular in Italy, by the way) more potent flavor. And cut into ribbons and dressed with a kind of honey-mustard dressing? Downright delicious.
WHY WE LOVE THIS RECIPE
It’s a simple way to enjoy this slightly obscure leafy vegetable, which happens to be filled with powerful phytonutrients. Chickpeas provide protein, while immune system-strengthening honey provides just a touch of sweetness to tone down the bitter.