1 head radicchio
1 egg, hard-cooked
2 tablespoons chopped parsley
fresh bread crumbs crisped in olive oil or chopped toasted walnuts, to finish
Quarter the radicchio head through the stem end, then slice the quarters very thinly crosswise. Peel the egg and chop the white and yolk.
Toss the radicchio with the vinaigrette and the parsley. Taste for salt, add more if needed, and toss again. Arrange the radicchio on individual plates. Strew the chopped egg and bread crumbs over each and serve.
Walnut-Shallot Vinaigrette (makes about 1/3 cup)
1 large shallot, finely diced
1 tablespoon aged sherry or red wine vinegar
1/12/ teaspoons prepared mustard
3 tablespoons walnut oil, or more, as needed
Combine the shallot, 1/4 teaspoon salt, and vinegar in a bowl and let stand for 10 minutes. Whisk in the mustard and 3 tablespoons oil and taste. If the vinaigrette is too sharp, whisk in a little more oil.
Source: Vegetable Literacy - Deborah Madison