Treviso radicchio
Photography by Sam McAdam
In this month's issue
Taste.com.au - November 2011
Eat in, eat out, eat well. Look for the taste liftout on Tuesdays in the Herald Sun, Courier Mail and Daily Telegraph, on Wednesdays in the Adelaide Advertiser, and in Perth’s Sunday Times.
With its bitter and spicy taste, treviso radicchio is often used to add colour and zest to salads.
What is it?
A member of the chicory family, treviso is a mild variety of radicchio that is shaped like a baby cos lettuce with long purple leaves and thick white ribs. Treviso has a firm texture with slightly bitter tasting leaves.
Where does it come from?
Treviso comes from Italy's Veneto region and was introduced to Australia in 2002.
Is it good for me?
High in potassium, magnesium and vitamin C.
Buying and storing
Available from February to September. Look for compact, dark leaves with bright white ribs. Store in sealed bags in the crisper section of the fridge. Use within a week.
How to eat it
Ideal for salads, treviso it also great grilled, sauteed or baked and then served with cured meats.
Conversation starter
Reduce its bitter taste by soaking the leaves in water first.
Source
Taste.com.au - November 2011 , Page 170
Author
Kelly Hender
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