This giant box of radicchio showed up on the porch today — a gift from an agency in California. I’d canceled my CSA for the week, so this sounded like an okay substitute when they contacted by email. I was envisioning enough endives for one meal, but instead, I got 10 lbs. of three different kinds.
Then out of curiosity, I found myself doing some Friday evening radicchio research. The best findings came from The Silver Spoon — I say yes to Parmesan and butter baked with most vegetables. In the end, tonight we went for roasting after tossing in olive oil. I’d like to try grilling next, but radicchio and walnut rolls (with more Parm + butter) look very promising.