Sweet-Sour Wilted Radicchio with Red Onion

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Maroon-to-brown shreds with a sweet-hot tang suggest red cabbage with more depth and without the crucifer taste. Use whichever types of dark red radicchio are available. Even rather tired specimens will do just fine here. Chewy, crunchy, and smoky, the bitter-sweet blend complements venison, pork, roast duck, ham, and other rich meats. Or serve as part of a vegetable meal with wild rice, chestnuts, and roasted or grilled meaty mushrooms.


  • 1 large red onion
  • 2 garlic cloves
  • 1 to 3 small fresh chillis, preferably red
  • About ¾ pound dark red radicchio
  • ¼ cup cider vinegar
  • ½ teaspoon kosher salt
  • 1 tablespoon honey
  • 3 tablespoons peanut oil


    1. Quarter onion and thin-slice lengthwise. Mince garlic. Seed and thin-slice chillis. Rinse radicchio and trim bases. Cut heads into very thin strips (you should have 5 to 6 cups).
    2. Combine vinegar, salt, and honey, blending well. Add 2 tablespoons oil. In very wide sauté pan, heat the remaining 1 tablespoon oil over high heat. Add onion and toss to brown slightly, about 3 minutes. Add garlic and chilli and toss another minute. Add the vinegar mixture.
    3. Add radicchio and toss once or twice to coat— do not wilt or cook down (the leaves will continue to cook off the heat). Remove from heat and continue tossing a moment. Serve immediately.