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