Radicchio Treviso With Eggs And Prosciutto

Recipe Ingredients

4 tablespoons	60ml	Butter - divided
4		Eggs - raw, plus
4		Hard-boiled eggs - finely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Radicchio heads - (to 3) - cut into julienne
1		Prosciutto San Daniele - (4 oz) - cut into batons
1/4 lb	113g / 4oz	Walnuts - shelled, and
		Roughly chopped
3 tablespoons	45ml	Extra-virgin olive oil
1 tablespoon	15ml	Sherry vinegar

Recipe Instructions

In a non-stick pan, heat 1 tablespoon of the 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.

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.

This recipe yields 4 servings.

Description:

"{Radicchio con Uova e Prosciutto}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D18) - from the TV FOOD NETWORK

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