Title: Red & Green Salad
Categories: Salad Side Vegetable
Yield: 4 Servings

1		Head chicory
1/2		Head curly endive
1		Head finocchio
1	sm	Head radicchio
8		Radishes
5	tb	Olive oil
2	tb	Red wine vinegar
		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"

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