Frittata with Marinated Salmon and Radicchio

Method

1. Prepare the salad: cut the Rosa di Gorizia radicchio into small pieces and tear the curly endive. Set aside.
2. Slice the Tropea onion thinly (optionally soak in sparkling water for 30 minutes to reduce sharpness).
3. Marinate the raw salmon: place carpaccio slices on a plate, drizzle with extra virgin olive oil, season with salt and pepper. Set aside.
4. Prepare the egg mixture: in a bowl, crack the eggs, add a splash of water, and beat lightly. Add chopped chives, marjoram, cumin, and grated Parmigiano Reggiano. Mix well.
5. Cook the frittata: heat a knob of butter in a non-stick pan. Pour in the egg mixture and cook over medium heat until the bottom is golden and the top is still slightly runny. Do not flip.
6. Prepare the dressing: in a small bowl, combine fennel seeds, extra virgin olive oil, white vinegar, lemon juice, and a dash of Tabasco. Mix well.
7. Assemble the dish: place the cooked frittata on a serving plate. Arrange the marinated salmon slices on top. In a separate bowl, toss the radicchio and curly endive with a few basil leaves, sliced Tropea onion, cherry tomatoes, and the dressing. Place the salad on top of or alongside the frittata. Serve immediately.