Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce). Bastianich adds garlic to this salad in thick slices so it can be picked out by the garlic-shy. ''Chop it fine if you don't mind eating garlic,'' she adds.
6 cups washed, dried radicchio zuccherino or mâche
1 thickly sliced, peeled clove of garlic
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 1/2 tbsp. red wine vinegar
2 quartered, peeled hard-cooked eggs
1. Put dried radicchio and garlic in a salad bowl. Season to taste with salt and black pepper, then toss with extra-virgin olive oil and red wine vinegar.
2. Add eggs, then toss gently one more time. Adjust seasoning if necessary.