Sautéed chicory and radicchio

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

The slightly bitter taste of the vegetables is softened by the sherry vinegar. You could use balsamic vinegar if you prefer a sweeter note.


  • 4 heads of chicory
  • 2 heads of radicchio
  • 3 tablespoons


Discard the outer leaves from the chicory and radicchio. Cut the chicory into 5mm slices. Cut the radicchio in 4, remove the central core and slice the leaves into similar-sized ribbons.

Heat the oil in a large pan or wok and sauté the chicory over a high heat for 2 minutes, tossing and stirring all the time. Add the radicchio, season and continue to toss and stir for a further 3