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5 BEST Substitutes for Radicchio: Green Delights

Radicchio, this vibrant member of the chicory family, has long been a pinnacle in Italian cuisine, prized for its distinctive bitter flavor and intense red leaves that create a striking presence on any plate.

But what happens when your local market doesn’t stock this Italian gem, or perhaps you’re searching for a different twist on a classic dish?

Well, food explorers, you can fret no more because today we’re discovering five versatile substitutes that promise to bring your dishes alive, even in radicchio’s absence.

Key Takeaways:

  • Radicchio has a distinctive bitter flavor and striking red leaves that are highly prized in Italian cuisine.
  • There are many versatile substitutes for radicchio, such as Curled Endive, Belgian Endive, Arugula, Red Cabbage, and Romaine Lettuce.
  • Each substitute offers its unique flavor profile and texture, so it’s essential to consider the dish’s overall balance when substituting for radicchio.

Why Substitute Radicchio in Recipes?

As a vegetable that is part of the chicory family, radicchio has a unique and bold flavor that can add depth to any dish it’s used in. However, not everyone may be a fan of this bitter and slightly spicy leafy green.

In these cases, substituting radicchio with other greens or vegetables can provide a similar texture and taste without overpowering the dish. Here are a few reasons why you may want to consider substituting radicchio in your next recipe:

Radicchio is known for its bitter taste, which can be too much for some palates. If you or your guests don’t enjoy the bitterness of radicchio, substituting it with other vegetables such as romaine lettuce, spinach, or arugula can help balance out the flavors and make the dish more enjoyable for everyone.

While radicchio has a unique flavor, using it in multiple dishes can result in monotony and boredom. By substituting radicchio with other greens, you can switch up the flavors and add variety to your meals.

Lastly, radicchio may not be easily available in all regions. Substituting it with other readily available greens ensures that you can still enjoy similar flavors and textures without having to search high and low for a specific ingredient.

5 Best Substitutes for Radicchio

Here are five substitutes for radicchio that can add a similar flavor, texture, and color to your dishes:

1 – Curled Endive

Curled endive, commonly referred to as frisée, shares its chicory heritage with radicchio, belonging to the same family of leafy greens known for their distinct bitter flavors. This variety of endive offers a delightful peppery bite that pairs well with bold flavors, making it a versatile addition to salads and dishes.

With tightly packed leaves that provide a satisfying crunch, frisée brings a textural element to culinary creations. Its slightly bitter profile not only adds depth but also complements radicchio, enhancing the complexity of flavors in a dish.

Flavor and Texture: Curled endive is slightly less bitter and more peppery than radicchio with a crisper, less dense texture.

Usage Tips: When swapping for radicchio, consider a 1:1 ratio for raw applications like salads, and a 2:1 ratio when it comes to braising or grilling to balance the more delicate texture.

2 – Belgian Endive

With its oblong-shaped, tight yellowish-white heads and creamy yellow leaves, Belgian endive brings a milder, nuttier flavor that still carries some bitterness. This versatile vegetable, also known as chicory or witloof, offers a crisp texture with a slightly sweet undertone.

Its unique growing process, which involves being cultivated in darkness to prevent bitterness, results in a delicately balanced taste profile. Due to its adaptability, Belgian endive can be used raw in salads, grilled for a caramelized touch, or even braised to bring out its subtle sweetness.

Flavor and Texture: Belgian endive is notably more delicate than radicchio, with a nuttier flavor and tender crunch.

Usage Tips: For salads and garnishes, use a 1:1 ratio to maintain the visual appeal. When using in cooked dishes, you may need to add the endives later in the cooking process as they wilt faster than radicchio.

3 – Arugula

Known for its peppery bite and pungent aroma, arugula, with its vibrant green color and delicate leaves, brings a fresh, almost spicy zing to any dish. Its unique flavor profile offers a refreshing alternative to radicchio’s bitter notes, adding a touch of elegance and complexity to culinary creations.

Flavor and Texture: Arugula is much milder and less bitter, offering a crunchy texture with a little less robustness.

Usage Tips: Use arugula at a 1:1 ratio in raw salads or as a pizza topping. It can also be gently wilted in a dish to mimic radicchio’s texture.

4 – Red Cabbage

While not a chicory, red cabbage stands out with its vibrant hue and delicate peppery undertones. Its rich color and subtly peppery flavor make it an intriguing substitute, offering both visual appeal and a surprising burst of flavor that can elevate dishes in unexpected ways.

Flavor and Texture: Red cabbage is sweeter and milder, with a denser, more cabbage-like texture.

Usage Tips: For raw salads, garnishes, and slaws, a 1:1 ratio will work well. When cooking, be sure to slice it thinly to reduce cooking time and ensure it can meld into the dish properly.

5 – Romaine Lettuce

Romaine lettuce, the beloved base of many Caesar salads, with its crisp, crunchy texture and refreshing taste, might seem like an unlikely alternative at first glance.

However, its sturdy leaves and mild flavor can serve as a robust foundation for richer dressings and more assertive flavors, bringing a delightful contrast to the overall taste experience.

Flavor and Texture: Romaine is tender with a slightly bitter edge and a crisper texture than radicchio.

Usage Tips: Utilize romaine primarily in raw applications to provide a textural and taste contrast. A 1:1 ratio can often suffice, but feel free to adjust to personal preference.

Romaine and Arugula Salad with Balsamic Vinaigrette

Romaine and Arugula Salad with Balsamic Vinaigrette

This refreshing salad is a delicious substitute for the classic radicchio salad, featuring romaine lettuce and arugula tossed in a tangy balsamic vinaigrette dressing.
5 from 2 votes
Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Cuisine American, Italian
Servings 4 people
Calories 265 kcal


  • 1 Mixing bowl
  • 1 Salad spinner (optional)
  • 1 Whisk or fork


  • 4 cups romaine lettuce washed and torn into bite-sized pieces
  • 2 cups arugula washed and dried
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste


  • In a mixing bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, and salt and pepper to create the dressing.
  • Add the romaine lettuce and arugula to the mixing bowl and toss until evenly coated with the dressing.
  • If desired, use a salad spinner to remove excess water from the washed greens before adding them to the dressing.
  • Serve in individual bowls or on a platter as a side dish or starter.


Serving: 1bowlCalories: 265kcalCarbohydrates: 5gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 25mgPotassium: 176mgFiber: 1gSugar: 3gVitamin A: 4332IUVitamin C: 4mgCalcium: 38mgIron: 1mg
Keyword Romaine and Arugula Salad with Balsamic Vinaigrette
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5 from 2 votes (2 ratings without comment)
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