Treviso Radicchio Salad With Guanciale, Walnuts & Poached Eggs

Treviso, a variety of radicchio popular in Italy, has elongated red leaves that taste far less bitter than the more familiar ball-shaped varieties. Here, it adds vivid colour and a juicy crunch to this easy-to-put-together summer salad.

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Total Time
1 Hour
16 thin slices of guanciale or bacon
3 tbsp of (distilled) white vinegar
8 eggs
12 walnut halves
300g of Treviso radicchio or red chicory (Belgian endive)
300g of variegata di castelfranco or other white chicory (Belgian endive)
150ml of vinaigrette (1 tsp of mustard, 1 tbsp of balsamic vinegar, 1 tbsp of olive oil, salt & pepper)
Olive oil
Salt & pepper
Step 1
Fry the guanciale slices in a frying pan over a high heat for 2 minutes on each side. Drain on paper towels and leave to cool. Set aside.
Step 2
Preheat the oven to 180°C/350°F/Gas Mark 4. In a saucepan with water and the vinegar, poach the eggs and set aside.
Step 3
Line a baking sheet with baking paper and spread out the walnuts on it. Toast in the preheated oven for 5 minutes. Set aside.
Step 4
Trim the bottom of the chicories (Belgian endives) to separate the leaves, leaving them whole. Wash and place them in a salad bowl.
Step 5
Pour the vinaigrette over the chicories and toss to combine. Add the walnuts and guanciale slices. Drizzle with a little olive oil and adjust the seasoning. Place the poached eggs on the salad and serve immediately.

Recipe courtesy of Big Mamma Restaurants


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