Radicchio Treviso with Eggs and Prosciutto: Radicchio con Uova e Prosciutto

Total Time:
25 min
10 min
Inactive Prep:
15 min
4 servings


  • 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

      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.

      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.