Radicchio

The heads of radicchio are spectacular this year! I know some of you say it isn't your favorite veggie, but maybe you just need preparation advice. It keeps well in a plastic container in the fridge. I tear a leaf or 2 off the head and chop it into salads, and here are other ways to enjoy it:

Check out this site and try it in combination with other fall veggies: Escarole, Radicchio and Arugula Salad, Radicchio, Apple and Fennel Salad, and Braised Radicchio, Escarole and Fennel.
Grill or roast radicchio by cutting into quarters (or eighths), leaving core intact. Drizzle with olive oil and grill or roast in a 425 degree oven until slightly charred and barely wilted - this method helps cut the bitterness. Chop up and add to pasta or salads - balsamic vinegar works really well.
Chop into large pieces and saute in olive oil with or without things such as onions or garlic. Add some chopped fresh parsley at the end.
Combine with other ingredients that help offset the bitterness - cheeses, vinegars, citrus, meats such as proscuitto.
Blend and incorporate into a healthy smoothie.