Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Head radicchio about 1/4 lb |
\N \N | Core removed |
2 \N | Head bibb lettuce 1/4 lb ea |
½ \N | Head iceburg lettuce about |
\N \N | 1/4 lb core removed |
1 \N | Green bell pepper 1/4 lb |
\N \N | Cored |
¼ cup | Olive oil |
3½ tablespoon | Red-wine vinegar |
\N \N | Salt and fresh ground |
\N \N | Pepper |
Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce.
Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately.