2 tablespoons fresh lemon juice 
1/2 cup extra-virgin olive oil 
1/8 teaspoon salt 
1/8 teaspoon black pepper 
1/2 cup pitted dates 
1/4 pound baby arugula (8 cups) 
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups) 
3 ounces crumbled feta (1/2 cup) 

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well. Halve dates lengthwise and thinly slice crosswise. Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

Courtesy of Gourmet, June 2007 

About 6 1/2 cups of Vegetable Stock
6 tablespoons butter
1 onion, chopped
1 head radicchio, cut into strips
2 cups risotto rice
5 tablespoons white wine
2 tablespoons Parmesan cheese, freshly grated
salt 

Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.