Tri-Color Salad

1 head endive, diagonally sliced
1 small head radicchio, cut into bite-sized pieces
1 small head Bibb lettuce, cut into bite sized pieces

Dressing:
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 all dressing ingredients. Add endive, radicchio and lettuce. Toss together.

Serves 4.

 

 

 

 

 

 

 

 

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