Core the radicchio, and then chop it into 1 inch pieces. In a large bowl, add enough ice to 1 gallon water to make the water icy cold. Once cold, strain out the ice and add the radicchio. Let it sit for 15 minutes to remove some of its bitterness, drain, and then spin in a salad spinner until dry. fluff the dried radicchio.
To make the dressing; put all of the ingredients except for the oil into your food processor and blend for 20 to 30 seconds until everything comes together. Slowly drizzle in the oil. It should take about one minute to add all of it and properly emulsify the dressing. Use immediately or store tightly waited in the refrigerator for up to five days.
Using clean hands, toss the radicchio with half of the dressing, adding more incrementally until the radicchio is evenly coated and taste to your liking. Add 1 cup of the manchego and season with salt and pepper to taste; toss again.
Forsix minute eggs: place of the eggs in a large pot and cover with at least 1 inch of cold water. Set the pot over medium high heat and as soon as the water reaches a simmer, keep your eyes on it. As soon as it changes to a rolling boil, turn off the burner and start a six minute timer. When the timer goes off, use a slotted spoon to immediately transfer the eggs into ice water to cool. Once fully cooled, peel the eggs under cold running water.
Toss in the egg until incorporated. Serve the salad in two large, chilled balls and talk each serving with another quarter cup manchego.