Embracing treviso’s bitter bite

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To reduce the slightly bitter taste that treviso can bring, Erven recommends soaking it overnight in vinegar, black fermented garlic and soy sauce.

Treviso is a white-veined magenta radicchio in the chicory family. In the Middle Ages, monks prized the leafy vegetable for its bitter tones, or so the story goes. Today chefs like Nick Erven of fundamental LA use treviso to punch up the flavor in salads on the menu. Coleman Family Farms grows treviso year-round in Carpinteria and is selling it now at the Santa Monica Farmers Market.

Chef Nick Erven shops for treviso at the Coleman Family Farms stand. He likes his treviso warm in a salad of cotija cheese, peppadew peppers and a little something he likes to call green goddess. Find his recipe below.

Photo Apr 29, 12 02 52 PM
Warm Treviso Salad with Green Godess, Cotija Cheese & Peppadew Peppers