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Warm Treviso radicchio and dandelion salad with soft-cooked egg

Time 1 hour 45 minutes
Yields Serves 8 as an appetizer, 6 as a main course
Warm Treviso radicchio and dandelion salad with soft-cooked egg
(Ken Hively / Los Angeles Times)

Madeira dressing

1

In a small saute pan over low heat, bring 2 cups Madeira to a simmer and cook for 20 to 30 minutes, until it is reduced to one-fourth cup and in a glazey state, watching carefully as it thickens to avoid scorching. Immediately remove the pan from the heat.

2

Quickly whisk in the sherry vinegar. Add the remaining 4 teaspoons Madeira; whisk to combine.

3

Transfer the mixture to a medium bowl, whisk in the mustard, grape seed oil, olive oil and pumpkin seed oil. Season with salt and pepper to taste. (You will have dressing left over after assembling the salad; save it for another use.)

Salad and assembly

1

Heat the oven to 350 degrees. Spread the pepitas in a single layer on a baking sheet and place in the oven. Toss every 4 minutes to ensure even toasting, and cook until toasted, about 12 minutes. Transfer the hot pepitas to a bowl and toss with 2 teaspoons pumpkin seed oil and one-fourth-teaspoon salt. Set aside.

2

Heat a cast-iron pan over medium-high heat until hot. Add the bacon lardons, reduce the heat to medium-low and cook until the fat is rendered, about 20 minutes. Remove the rendered lardons from the fat and set aside, discarding the fat.

3

In a large mixing bowl, combine the Treviso radicchio, dandelion, cheese and the remaining 1 tablespoon pumpkin seed oil; season with salt and pepper to taste. Meanwhile, bring a large saucepan of water to boil.

4

Add the eggs to the boiling water. Boil for 7 minutes, or if you prefer your eggs cooked a little more, 8 minutes. Remove the eggs from the pot and peel under cold running water. Reserve, keeping the eggs warm.

5

Reheat the cast-iron pan over high heat. Add the lardons; cook until the edges are crisp, about 3 to 4 minutes. Remove from heat and add the lardons to the salad bowl. Toss to combine.

6

Off the heat, add the Madeira dressing to the hot pan. Cook over low heat for 5 to 10 seconds, deglazing the pan. Pour the contents of the pan into the salad bowl, and toss to coat evenly.

7

Cut each egg in half lengthwise and season with salt and pepper. Divide the salad among six plates; tuck two egg halves into the leaves of each plate. Sprinkle each plate with about 1 tablespoon toasted pepitas.

From chef-owner Suzanne Goin of Lucques. For 6 main-course servings, use 6 eggs.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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