½smallhead raddichioor 3 medium Belgian endives, sliced crosswise into thin ribbons
½cuptorn fresh basil leavesabout ½ ounce
1 ½ouncestoasted hazelnutscoarsely chopped
In a pot, bring enough water to boil to cover eggs by 1-inch. Carefully lower eggs into boiling water and allow to boil 30 seconds. Reduce heat to low and cover; simmer 10 minutes. While eggs cook, prepare an ice bath. When eggs have cooked; transfer to ice bath. Let cool 3 minutes then peel and coarsely grate with hand or box grater. Season lightly with salt; set aside.
Heat a large pot of salted water to boil. Cook fregola until firm to the bite (al dente) according to package directions, 13 to 15 minutes. Drain and rinse gently with cold water; shake to remove excess water.
Meanwhile, heat olive oil in a medium skillet over medium-high heat. Add capers and smashed garlic clove; cook and stir until capers burst and begin to brown. Remove from heat, discard garlic and stir in a pinch of salt.
Transfer fregola to a large serving bowl or platter; add capers and oil from skillet and toss to coat. Add lemon juice and zest and toss to coat. Add raddichio, basil, and most of the hazelnuts and gently toss to combine. Top with grated eggs and remaining hazelnuts and serve.
If you have trouble finding fregola sarda, orzo pasta or Israeli couscous would also work well.