Radicchio
di Treviso Marinato
Serves
3-4
6 heads Treviso
radicchio
1 c white
wine vinegar
3 c water
5 black
peppercorns
1/2 tsp salt
1 bay
leaf
1/2 c
extra-virgin olive oil
salt and
freshly ground pepper
3
hard-boiled eggs
Remove and discard any imperfect outer leaves from radicchio
heads. Quarter heads lengthwise and set aside. Combine vinegar, water,
peppercorns, 1/2 tsp salt, and bay leaf in a large pot and bring to a boil.
Blanch radicchio wedges in the vinegar mixture, a few at a time, for 1–2
minutes. Blot dry with a towel, squeezing gently to remove as much moisture as
possible.
Arrange wedges in layers in a glass or ceramic dish and
cover with oil. Cover dish with plastic wrap and refrigerate overnight. Bring
radicchio to room temperature, season with salt and freshly ground pepper, and
garnish sliced or unsliced heads with finely grated hard-boiled egg.
This dish will keep in the refrigerator for up to 2 weeks.
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