Radicchio with Cheese Cream

Ingredients

• 1 bunch chives
• 2 Eggs
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 100 ml milk
• 70 g parmesan cheese
• 1 parsnip root
• Salt
• pepper (ground)
• 1 radicchio
• 1 romaine lettuce
• 500 ml oil for frying
• parmesan cheese

Instructions

1. 1.

   Wash the chives and cut into fine ribbons, leaving a few stems. In a small saucepan whisk eggs with olive oil, vinegar, and milk; slowly heat while stirring constantly until the mixture becomes creamy but does not boil. Remove from heat, stir in parmesan cheese and let it melt.

2. 2.

   Fold half of the chive ribbons into the cheese sauce, season with pepper. Peel the parsnip root and shave thin slices. Heat the frying oil and fry the parsnip slices in batches for 1–2 minutes until golden brown. Remove, drain on paper towels, and season with salt and pepper.

3. 3.

   Clean, wash, dry, tear the salads into bite‑size pieces, and arrange on plates. Warm the parmesan dressing slightly again, drizzle over the salads. Top with chive stems and parsnip slices, sprinkle with grated parmesan, and serve.