Thursday, October 7, 2010
Tri-Color Salad with a twist of course!
1 head endive
1 small head radicchio
1 small head Bibb lettuce
2 cups loosely packed arugula
4 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper*
Whisk together vinegar, lemon. Slowly whisk in olive oil; season with salt and pepper.
Place endive, radicchio and lettuce in serving bowl. Add dressing and toss together.
Now just chop these bad boys up and throw them on my salad!