The Crisper Whisperer: Zuni Cafe'S Radicchio Salad Recipe

• 3/4 cup fresh bread crumbs
• 5 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 2 anchovy fillets, chopped
• 1 large shallot, minced
• Salt and freshly ground black pepper
• 2 medium heads radicchio (about 12 ounces)
• 2 hard-boiled eggs, peeled

1. Preheat the oven or toaster oven to 400u0b0 F. Drizzle one tablespoon of the olive oil over the breadcrumbs and toss, kneading slightly with your fingers, to distribute. Spread the breadcrumbs on a sheet pan or toaster oven pan and bake for 6 minutes (or a bit longer in the toaster oven) or until golden in spots, tossing once or twice if necessary. Cool completely.
2. In a small bowl, combine the remaining olive oil, vinegar, anchovies, shallot, and salt and pepper to taste.
3. Remove any wilted outer leaves from the radicchio. Wash, dry, quarter and core each head. Slice each quarter crosswise into 1/8-inch slices. Place in a salad bowl, tossing to separate slices. Toss in the breadcrumbs. Drizzle the vinaigrette over the salad and toss. Taste and adjust seasonings if necessary.

bread crumbs, extra virgin olive oil, red wine vinegar, anchovy, shallot, salt, radicchio, eggs

Taken from www.seriouseats.com/recipes/2009/10/the-crisper-whisperer-zuni-cafes-radicchio-sa.html (may not work)