By James Martin
A member of the chicory family sometimes known as red chicory, radicchio has distinctive pink-red leaves with white veins. Its firm, cup-shaped leaves have a strongly bitter taste (though not quite as bitter as chicory). It is generally used in salads mixed with other salad leaves. In its native Italy it is often served shredded. Alternatively, tear the leaves into bite-sized pieces.
Sausage, radicchio and lemon gnocchi
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