In Italy, radicchio is quite popular. Usually, it is eaten grilled in olive oil, or mixed into dishes such as risotto. In recent years, it has gained popularity in the United States, but is more often eaten raw in salads. This recipe calls for radicchio di Treviso. Firm, round bitter heads of radicchio (radicchio di Verona) can be found in many supermarkets, but you will probably have to shop at a farmers' market to find the elongated radicchio di Treviso, a variety that is prized for its flavor.

Selection: Heading radicchio should have some give. If it is too firm and heavy, with leaves no longer attached to the core, it is probably over mature and won't last long. With all types, select radicchio as you would any salad green, avoiding specimens that show signs of decay such as brown-edged leaves or browning cores.

Storage: Store in a loose plastic bag in the refrigerator crisper. Radicchio keeps a few days longer than most salad greens.

(If you can't find the elongated radicchio, feel free to use whatever you can find in your grocery stores.)

From the cookbook: Fresh From the Farmers' Market by Janet Fletcher

• 1/4 cup golden raisins
• 2 tablespoons pine nuts
• 2 tablespoons extra virgin olive oil
• 1 onion, halved and sliced
• 3 tablespoons white wine vinegar, plus more to taste
• 1 teaspoon sugar
• 1 pound radicchio, preferably Treviso type, quartered lengthwise
• salt and freshly ground black pepper
• 1 tablespoon minced Italian parsley

Preheat oven to 325 degrees F.

Put raisins in a small bowl, cover with warm water and let stand 30 minutes to soften. Toast pine nuts on a baking sheet until golden brown and fragrant, 12 to 15 minutes.

Heat olive oil over moderate heat in a skillet large enough to hold all the radicchio in over layer. Add onion and saute until soft and sweet, about 10 minutes. Add 3 tablespoons vinegar and the sugar. Drain water from raisins and add additional water, if necessary, to make 1/4 cup. Add water to skillet. Arrange radicchio in skillet cut side down. Season well with salt and pepper. Scatter the raisins over the radicchio. Cover, adjust heat to maintain a simmer and cook until radicchio is tender, about 15 minutes. Scatter the pine nuts over the radicchio, then remove from heat and let radicchio cool to room temperature in skillet.

To serve, spoon about half of the onions, raisins and pine nuts onto a serving platter. Arrange radicchio cut side up over the onions. Top with remaining onion, raisin and pine nut mixture. Taste and sprinkle with a little more vinegar if necessary. Garnish with parsley. Serve at room temperature. Serves 4.

From the cookbook: Fresh From the Farmers' Market by Janet Fletcher