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
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