Radicchio with pancetta and egg salad

Radicchio with pancetta and egg salad

By
From
Encyclopedia of Food and Cookery
Serves
3-4

Ingredients

Quantity Ingredient
2 heads radicchio
100g pancetta, cut into thin strips
2 tablespoons olive oil
2-3 eggs, hard-boiled and quartered
3 teaspoons balsamic vinegar
freshly ground black pepper
salt

Method

  1. Wash and thoroughly dry the radicchio, and shred roughly into a shallow salad bowl.
  2. Fry the pancetta in a frying pan for 5 minutes, until the fat is running and the strips are crisp. Take it off the heat and stir in the olive oil, and then reheat slightly for 20 seconds.
  3. Pour this hot oil and pancetta all over the radicchio, stirring to mix it in. Scatter the eggs on top and toss. Sprinkle with the vinegar, season with salt and pepper, and toss again. Serve at once.
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