I grow a lot of radicchio. The Palla Rossa is a good heading variety, but it is not uncommon for 20% or more of the crop to not form heads. Red radicchios get their best color when fall harvested, so you may see more green or brown coloration as the season warms up. Radicchio is fine for salads, but remember that it is a bitter green, and may need some elements of sweetness to balance that. It pairs well in salads with oranges, tart apple or green grapes. My favorite preparation is to slice it into 1/2" slabs and either grill or braise it with olive oil. Once the leaves start to brown and soften (not char, you don't want high heat) the bitterness is reduced, and all you need is a little sea salt. If you don't get heads on some plants, tie the leaves at the top together as you would for blanching cauliflower and let them grow on for a week or two before harvest, the hearts will be more mild and the leaves more tender. Radicchio raw in salads is often julliened, like a slaw, because the leaf texture is much thicker than typical salad greens. This can be used in your favor, one of the chefs I grow for takes the larger leaves an rolls them around risotto flavored with marjoram and lemon zest and slowly grilled. If you are successful with this crop, the Treviso varieties are also good, often a more mild, tender leaf, and there are some beautiful whita varieties of heading radicchio with red veins that are striking in the garden and on the plate. Here is a link that might be useful: Some recipes

I have a friend looking for chicory. She doen't have any seeds to trade, so I am offering my list in exchange.

Thank you, Donna! It's a lovely perennial which I look forward to seeing next year.

Woodstea, perhaps they have an affinity for each other? Thank you to everyone who answered. I also found an art poster online that features the same combination. Here is a link that might be useful: wild carrot and chicory