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.