Red & green salad

Yield: 4 servings

Measure Ingredient
1 each Head chicory
½ each Head curly endive
1 each Head finocchio
1 small Head radicchio
8 eaches Radishes
5 tablespoons Olive oil
2 tablespoons Red wine vinegar
\N \N Salt & pepper

Slice the chicory across in thin rings. Divide the endive into leaves & arrange in a salad bowl. Cut the fennel into quarters & then slice each quarter thinly. Mix the fennel & chicory & arrange on the endive leaves.

Tear the radicchio into small pieces & place in the bowl. Slice the radishes thinly & sprinkle on top of the salad. Mix together the oil & vinegar. Season well & pour over the salad. Toss well & serve at once.

Mary Norwak, "Salads"

Submitted By MARK SATTERLY On 07-17-95

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