- 4 eggs
- 1 large head radicchio, core removed and roughly chopped
- 1 small shallot, diced
- 2 tablespoons olive oil
- 1-2 tablespoons red or white wine vinegar
- 1/4-1/2 teaspoon medium grain sea salt
- 3 tablespoons chopped parsley, divided
- Grated Parmesan cheese (optional)
In a pot large enough to hold eggs, bring water to boil then reduce to a simmer. Add eggs and cook for exactly 7 minutes. Transfer eggs to ice water bath for at least 2 minutes then keep at room temperature until used. While eggs simmer, heat diced shallot in olive oil in a large sauté pan on medium, stirring occasionally. Cook until softened, about 3-4 minutes.
Turn up heat to medium-high and add radicchio. Drizzle with 1 tablespoon vinegar, toss, cover, and cook for 30 seconds. Remove lid, toss with 2 tablespoons parsley, and cook uncovered another 30 seconds, stirring frequently, until radicchio is slightly softened (it will cook more after heat is turned off). Taste radicchio and toss with another drizzle of vinegar if desired. Turn off heat, but leave on burner while removing eggs from shells.
Transfer radicchio evenly onto 4 plates or bowls. Slice eggs in half and place on top of salad. Sprinkle with sea salt, remaining parsley, and optional grated parmesan. Serve immediately.