Mediterranean salad, a finely chopped feta-cucumber-onion-pitted-olive affair, is a refreshing pick appealingly presented, bursting out of a large radicchio leaf.

Arrange one radicchio leaf in the center of each plate.

It consisted of sliced tomatoes, a radicchio leaf filled with olives and another leaf filled with mushrooms.

Another prime salad pick is the arcobeleno, a tasty congregation of beets, onions and string beans mounded in a radicchio leaf.

Grilled radicchio leaves are enhanced by melted nutty taleggio cheese.

What arrived looked pretty enough: served in a big radicchio leaf bordered with Belgian endive leaves.

Flanking the salad were a tiny phyllo tart of melted goat cheese and a radicchio leaf cradling wine vinaigrette.

What he is not noticing is that she is herding it into concealment under a radicchio leaf.

Stack radicchio leaves and cut into very fine shreds.

Break each radicchio leaf into three pieces, and arrange one piece on each of the bread squares.