Marinated Radicchio Salad With Egg
serves 2-4
Here's a marinated radicchio dish that you might find sitting out on a white tablecloth in any trattoria in Italy. The radicchio's bitterness is tempered by blanching it. The richness of the egg tempers it even more.
1 cup white wine vinegar
3 cups cold water
6 black peppercorns
1 bay leaf
6 heads radicchio
1 teaspoon red pepper flakes
1/2 cup olive oil
1 hard boiled egg
prep: 10 minutes
total: 1 hour 45 minutes
large pot
kitchen towel
tongs
baking dish
1. Combine the vinegar, 3 cups of water, the peppercorns, a generous pinch of salt and a bay leaf in a large pot and bring to a boil.
2. Meanwhile, remove any marred outer leaves from the radicchio. If the radicchio are large, cut them in half, keeping the root intact.
3. When the water boils, add the radicchio 2 at a time. Cook each for 2 minutes, then remove them with tongs to a kitchen towel. Dry the radicchio well, squeezing them to remove the excess water.
4. Arrange the radicchio in a baking dish. Drizzle them with the olive oil, cover and refrigerate at least one hour.
5. Serve sliced at room temperature with grated egg, drizzled with oil and vinegar and seasoned to taste with salt and pepper.
2. Meanwhile, remove any marred outer leaves from the radicchio. If the radicchio are large, cut them in half, keeping the root intact.
3. When the water boils, add the radicchio 2 at a time. Cook each for 2 minutes, then remove them with tongs to a kitchen towel. Dry the radicchio well, squeezing them to remove the excess water.
4. Arrange the radicchio in a baking dish. Drizzle them with the olive oil, cover and refrigerate at least one hour.
5. Serve sliced at room temperature with grated egg, drizzled with oil and vinegar and seasoned to taste with salt and pepper.
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