Tuesday, April 8, 2014

Radicchio w/ Chopped Egg & Pancetta


You know how I get on a kick when I like something. I tire it out.

This was my lunch 3 days last week.

You either love radicchio or you don't. No middle ground here.

Also known as Treviso in some circles.

It's bitter, but I like bitter things.
I like salt over sweet; bitter greens and broccoli rabe that's super strong.

Maybe I am just a bitter person. Yeah, that's it.

This is another great, simple idea from Volume 3 of Canal House Cooking, Late Winter, Spring issue.

Canal House wants you to drizzle balsamic vinegar over the scallions first (to mellow), along w/ wine vinegar (they are usually very vague with their instructions "a bit of this and that").

Balsamic vinegar pairs well with Treviso and radicchio. It brings out something in the taste. I'm not a food scientist, so not sure what it is exactly, but I guess it's that "umami" thing.

The second time I made this, I omitted the scallions and used only white balsamic and my olive oil from Abruzzo.

It's a beautiful, bright and crisp salad and I can eat it with my hands, like a leaf wrap.
It's got my favorite hard boiled eggs w/ bacon, so how can you go wrong?

Radicchio Salad w/ Chopped Egg & Pancetta: (makes 2 salads)

2 eggs, hard boiled and chopped
1/4 cup pancetta
small head of radicchio or treviso, leaves torn and stem cut
1/4 cup scallions
tbsp balsamic vinegar & 1 tbsp red wine vinegar
a drizzle of best quality olive oil
a pinch of sea salt & pepper
small handful fresh chopped parsley

Place the scallions with the vinegars in a small bowl (this will take the bite out of any onion) for 15 minutes.

Fry up the pancetta until crisp (you can substitute fried prosciutto or bacon). Drain, blot and reserve (that's a strange command).

Chop the eggs and set them aside.

Lay the radicchio leaves on a platter.

Toss the eggs over each leaf, then the pancetta.

Pour the scallions w/ vinegar over the salad and drizzle with good olive oil.
Season w/ a pinch of sea salt (I love Maldon) and a grind of black pepper.


Finish with fresh parsley and serve immediately.

Delicious!

5 comments:

Anonymous said...

Looks 'delish', but were you truly able to stop there and call it a lunch? I'd need something carb-y to complete the experience - the crisp heel of baguette, some whole wheat crackery thing, or, most sinfully of all, a slice of a cake-y dessert. How good a girl were you, Ms. Snacks?

Stacey Snacks said...

Anon,
I usually don't eat carbs at breakfast or lunch, you know that........

I wait till dinner, then have a piece of cake after.
Always.

S.

Natalia B said...

This looks like a fancy version of egg salad sans the mayo but with added pancetta - yum! I love the large radicchio in your photo - the ones I usually buy are small and very round; yours looks like it's shaped more like a head of romaine.

Anonymous said...

Ms. Snacks - I did not know that, unless I did, and then forgot! Am I going cRaZy or did your Sephardic Chicken Recipe turn into haroset?!? Another Passover 'miracle' or I need to adjust my meds. :o)

Stacey Snacks said...

Anon,
You are not crazy, you probably are one of the few that woke up early enough to read the mistake!

I paired couscous w/ the recipe, a no no..............couscous (even in Sephardic traditon..they eat rice) is not kosher for Passover.

A kind reader alerted me of my mistake! Yikes! I quickly put on tomorrow's post today (haroset), and will revise the chicken with prunes!

No miracle here, just my ignorance!