To make the salad, soak raisins for 20 minutes in the cold Earl Grey tea, then drain. Place the raisins, carrot, beetroot, almonds and parsley in a bowl. Add 1/3 cup of extra virgin olive oil, red wine vinegar and seasoning and mix together.
Arrange the radicchio leaves on a platter and scatter the carrot and beetroot salad over them. Cut the eggs in half. Carefully put the halves on top of the salad. Finish with freshly shaved parmesan, a splash of extra virgin olive oil and some freshly ground pepper.