Radicchio Treviso with Eggs and Prosciutto: Radicchio con Uova e Prosciutto (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon butter, plus 3 more |
4 eggs, raw and whole, plus 4 eggs, hard boiled and finely chopped |
salt and pepper |
2 to 3 heads radicchio, cut into julienne |
1 (1/4 pound) slice prosciutto san daniele, cut into batons |
1/4 pound walnuts, shelled and roughly chopped |
3 tablespoons extra-virgin olive oil |
1 tablespoon sherry vinegar |
Directions:
1. In a non-stick pan, heat 1 tablespoon of butter over high heat until it foams and subsides. Crack 1 egg into the pan and cook, sunny side up, seasoning with salt and pepper and removing to a plate as it is finished cooking. Repeat this process with the remaining 3 eggs and butter.
2. Meanwhile, in a large bowl, combine the radicchio, prosciutto, walnuts, oil, vinegar, and salt and pepper, to taste, and toss well to coat. Divide the salad evenly among 4 plates and top each serving with a sunny side up egg and a hard boiled, finely chopped egg.
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