INGREDIENTS:12 radicchio, large outer leaves 12 cups spring salad mix or baby greens mix 12 leek strips, 8 inch long by ½-inch wide 10 cups Parmesan cheese, coarsely grated 1 ½ cups ground hazelnuts 2 cups mayonnaise ½ cup sherry vinegar 1 Tbsp. minced garlic 3 Tbsp. fresh chopped herbs to taste, salt and pepper 12 large eggs, cooked over-easy or poached and kept warm 36 teardrop cherry tomatoesDIRECTIONS:Fill each radicchio leaf with one cup of salad mix. Tightly roll and tie the bundle ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.