![Treviso Radicchio Salad With Guanciale, Walnuts & Poached Eggs](https://media.sheerluxe.com/ZEixrQN1hU9PSOzD1dcZiYRAl-c=/400x400/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F08%2Ftreviso-radicchio-salad-guanciale-walnuts-poached-eggs-hero.jpg?itok=WVmbeLvM)
![Treviso Radicchio Salad With Guanciale, Walnuts & Poached Eggs](https://media.sheerluxe.com/hRnPuAP6G2L_q30Mutehmv5wQDE=/400x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F08%2Fsummer-salad-big-mamma-humb.png?itok=xa9R7Tqt)
Treviso Radicchio Salad With Guanciale, Walnuts & Poached Eggs
All products on this page have been selected by our editorial team, however we may make commission on some products.
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.
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.
Line a baking sheet with baking paper and spread out the walnuts on it. Toast in the preheated oven for 5 minutes. Set aside.
Trim the bottom of the chicories (Belgian endives) to separate the leaves, leaving them whole. Wash and place them in a salad bowl.
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
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.