Red & green salad
4 servings
Ingredients
| Quantity | 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 |
| Salt & pepper | ||
Directions
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