Serves: 4
Total Calories: 90

2 Belgian endive, separated into leaves
1 head (small) radicchio
1 bunch (small) arugula
3 tablespoons extra-virgin olive oil
1 to 2 tablespoon red wine vinegar
salt

1 Trim the vegetables, discarding the outer leaves and any that are bruised. Wash them in several changes of cool water. Dry very well. Cut the endive crosswise into 3 or 4 pieces. Tear the radicchio into bite-size pieces. Trim off the tough stems of the arugula and tear the leaves into bite-size pieces. Place the vegetables in a large salad bowl.

2 Drizzle the vegetables with the oil and toss well. In a small bowl, whisk together the vinegar and salt until the salt is dissolved. Pour the vinegar over the salad and toss again. Taste the salad and add more oil, vinegar, or salt if needed. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 90
Calories from Fat: 90

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