1 radicchio, med. sized head
8 oz. spinach, fresh
8 oz. artichoke hearts, canned
2 onions
2 eggs, hard boiled
2 cloves garlic, fresh
10 oz. olive oil
4 sprigs thyme, fresh
2 sprigs marjoram, fresh
3 leaves basil, fresh
1 sprig rosemary, fresh
4 tbsp. vinegar, white wine
5 oz. water, cold
1 1/4 tsp. salt
1 tsp. pepper, white, freshly ground
1 tsp. sugar

Remove outer leaves of radicchio and discard. Slice off stems and chop fine. Reserve for dressing. Separate remaining radicchio leaves. Clean spinach in plenty of water and remove stems. Drain artichoke hearts and cut in half.

Slice onions into thin rings. Peel and cut in half 1 clove of garlic. Rub the cut end of the garlic in and around the sides of large salad bowl. Combine raddichio, spinach and artichoke hearts in salad bowl. Add onion rings and 1 chopped hard boiled egg.

For dressing: Crush the remaining clove of garlic and combine with olive oil, thyme, rosemary, basil, and marjoram in a saucepan. Bring to simmering point and remove from heat. Cover and let stand at room temperature about 3-4 hours.

After allotted time expires, strain oil through a fine sieve into a mixing bowl. Whisk in the vinegar, water, salt, sugar, and pepper. Adjust seasoning to your liking. Chop the remaining boiled egg and add 1/2 of it to the dressing, stirring gently. Add the reserved chopped raddichio stems and mix well. Pour dressing over salad and toss. Garnish with remaining chopped boiled egg. Serves: 4. (Prep and Cooking Time: 3-4 hours)