Look for fresh, attractively-colored radicchio, deep red, marbled with white veins, without blemishes or softness.

Though less fragile than other kinds of chicory, radicchio will keep only a few days in a cool place or in the refrigerator crisper.

To increase its keeping time, it can be washed, spun or shaken dry and wrapped in a damp cloth.

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In salad: with hearts of palm and raspberry vinaigrette

With feta cheese and an herb vinaigrette

With green vegetables, arugula, endive, olive oil, balsamic vinegar and Parmesan shavings

At the Painted Table in Seattle, its is served with tuna steaks and sauce gribiche.

Wolfgang Puck serves it with goat cheese, sprinkled with a vinaigrette of olive oil, sherry vinegar, Dijon mustard, salt, pepper and tarragon.

 In Italy red chicory is often eaten cooked, though it loses its characteristic colour. It is added to risotto with champagne: sautéed arborio rice cooked with champagne, with radicchio, mushrooms and Parmesan.

Paglia e Fieno with red chicory - wash the chicory, remove the tough white sections and cut the leaves in strips. Sauté some onion in oil for 3 minutes, add the chicory, moisten with a spoonful or two of stock, add crème fraîche and let cook 5-6 minutes. Season with salt and pepper: serve on pasta, sprinkled with marjoram and Parmesan.

Serve cooked with bits of bacon or pancetta.

Can be cooked in soups like other vegetables.

Can be sauté with oil and lemon and served as a separate side dish.

Clean the radicchio and cut into strips. Cook covered over moderate heat with oil, garlic, salt and pepper for 15-20 minutes. Add olives, capers, and a egg. Spread the mixture over a pizza crust, fold in two, seal the edges with water and bake.