Soaking the radicchio in ice water for 2 hours sweetens and crisps it, removing the bitterness.
-Break 1 head of radicchio into 1.5 inch pieces and soak in water with 5-6 ice cubes for 2 hours
-To make the dressing:
In a mortar and pestle grind 2-3 cloves of fresh garlic with a pinch of sea salt.
-Then add the garlic to a blender or food processor along with the following:
3 TBS red wine vinegar
2 TBS white wine
4-5 finely chopped anchovies
2 egg yolks
-Begin processing, then slowly drizzle in 1 cup extra virgin olive oil until the dressing is completely emulsified.
-Season to taste with salt and pepper.
To make croutons:
-Preheat oven to 375 degrees.
-Cube up some focaccia or other rustic bread so that you have 3 cups.
-Toss with 2 TBS extra virgin olive oil and bake the bread on a large baking sheet until toasted all over, about 10 to 15 minutes.
-Meanwhile, melt ¼ cup butter in a medium saucepan.
-Turn off heat and add croutons, toss well and let cool.
-When ready to assemble the salad:
-Drain the radicchio, spin well in a salad spinner and place in a large salad bowl.
-Toss with enough dressing to coat well.
-Shower generously with ½ cup grated Parmigiano-Reggiano cheese and add croutons.