
Arugula, Radicchio and Escarole Salad
Ingredients:
- 1/4 cup extra-virgin olive oil
- 1 Tbs. red wine vinegar
- 2 tsp. balsamic vinegar
- 1/2 tsp. sea salt
- 1 cup baby arugula leaves
- 1/2 head radicchio, torn into bite-size pieces
- 1 head escarole, pale yellow inner leaves only,
torn into bite-size pieces - 1/2 cup fresh flat-leaf parsley leaves
Directions:
Add the arugula, radicchio, escarole and parsley but do not toss. Just before serving, toss to coat the greens with the vinaigrette. Serve immediately. Serves 6.