Grilled radicchio with pancetta and parmesan

Name: Grilled radicchio with pancetta and parmesan
Yield: 4
Ingredients: 1 radicchio, halved lengthways; 30.00 ml extra virgin olive oil, plus extra to brush; 80g thinly sliced pancetta or guanciale (cured pig’s cheek – from selected delis); 4 egg yolks; 30.00 ml chardonnay vinegar or white wine vinegar; Shaved parmesan and micro rocket, to serve

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Grillled radicchio with pancetta and parmesan

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Chef Ben Devlin from northern NSW's hippest hotel, Halcyon House, creates a warm salad that will transport your tastebuds straight to the Amalfi Coast.

1 radicchio, halved lengthways
1 1/2 tbs extra virgin olive oil, plus extra to brush
80g thinly sliced pancetta or guanciale (cured pig’s cheek – from selected delis)
4 egg yolks
1 1/2 tbs chardonnay vinegar or white wine vinegar
Shaved parmesan and micro rocket, to serve

Method

1.

Preheat a chargrill pan or barbecue to high heat. Brush radicchio all over with oil. Grill, turning halfway, for 4-5 minutes until charred. Set aside to cool. Grill the pancetta for 2 minutes each side or until crisp. Set aside.
2.

To make the dressing, whisk yolks, vinegar, oil, 30ml water and 1 tsp salt in a bowl. Strain into a clean, heatproof bowl then set over a saucepan of gently simmering water (don't let bowl touch water). Using a rubber spatula, cook, stirring, for 2-3 minutes until thickened.
3.

Remove core from each half of the radicchio and separate the leaves. Scatter over a serving platter and spoon over dressing. Scatter with pancetta, shaved parmesan and micro rocket to serve.