Summer Entertaining 2000: Mother Cooks Best

  Radicchio Zuccherino With Boiled Eggs

The Chef
LIDIA BASTIANICH of Felidia and Becco

Serves eight.

3 tablespoons red-wine vinegar
1/2 teaspoon fine sea salt
6 tablespoons extra-virgin olive oil
1 pound radicchio zuccherino, cleaned and washed (mâche or arugula can be substituted)
1/2 cup sliced red onion
Freshly ground black pepper
3 hard-boiled eggs, peeled, cooled, and quartered

Cooking Instructions
Whisk the vinegar, salt, and oil together in a large bowl until they form an emulsion. Add the radicchio and onion, and toss together. Add the freshly ground black pepper and the boiled eggs. Toss together well once more and serve.