| Ingredient | ULF # | Portion |
|---|---|---|
| Bix Produce Radicchio Lettuce | 133132 | 1/4 head |
| Roth Kase Buttermilk Blue Cheese | 207711 | 1 oz. |
| Capital City Cherry Tomato | 121293 | 5 each |
| Marzetti Hot Bacon Dressing | 269399 | 2 oz. |
| Sparboe Hard Boiled Egg | 215608 | 1 each |
| Fresh Origins Fiesta Micro Greens | 139021 | 0.15 oz. |
| Corto 100% Extra Virgin Olive Oil | 267790 | 0.5 oz. |
| Salt and Pepper | Pinch |
Cut radicchio into quarters and remove core. Brush with oil and season with salt and pepper. Place half head of radicchio on sheet pan and roast in 400 degree oven until leaves become tender, 10-12 minutes. Refrigerate until service. Soft boil egg, cool and peel, and refrigerate. Crumble blue cheese.
Assembly: Place 2 quarters of radicchio on serving platter. Heat bacon dressing and drizzle over radicchio. Top with blue cheese and cherry tomatoes. Cut egg in half and rest against radicchio and garnish with micro greens. Serve with steak knife.
