My housemate CDoo and I both bought radicchio on the same day with no particular notion of when we were going to eat them. They stayed in the fridge for a week. Finally I used one to make this to accompany a pasta. The yogurty dressing mitigated the bitterness of the leaves well.
1 head Radicchio, trimmed, washed and cut up roughly with leaves separated
1-2 tablespoons creamy natural yogurt
1-2 tablespoons chopped dill
½ tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons extra virgin coldpress rapeseed oil
2 tablespoons sunflower oil
How I made it:
Whisk dressing ingredients together. Taste for seasoning and acidity. Toss leaves thoroughly with dressing. Garnish with Parmesan shavings to taste.