LETTUCE RADICCHIO EACH

This vegetable, a type of chicory, is very popular in Italy for its sharp, pungent flavour. Leaves may be eaten raw with a little olive oil and salt, or mixed into a variety of salads. You may also see it on menus grilled or roasted or combined into other dishes such as risotto. Radicchio is rich in vitamin K, a good source of dietary fibre, and it contains antioxidants.