Tri-Color Salad

• 4 bunches arugula, stems trimmed and leaves cut in half
• 2 small heads of radicchio di Chioggia or Trevisano, cores removed, leaves cut in 1-inch pieces
• 4 heads of endive, cored, trimmed, and cut into 1-inch pieces
• Salt
• Freshly ground pepper
• 6 tablespoons extra-virgin olive oil, or as needed
• 3 tablespoons red-wine or balsamic vinegar, or as needed

1. Wash and dry the arugula, radicchio, and endive according to the directions on page 67.
2. Store loosely covered in the refrigerator for up to one day.
3. Tumble the greens into a serving bowl and season them lightly with salt and pepper.
4. Drizzle enough olive oil over them, while tossing gently, to coat the leaves evenly and lightly.
5. Drizzle the vinegar over the salad, while tossing gently, until the balance of oil and acidity is to your taste.
6. Taste and season with additional salt and pepper if necessary.

bunches arugula, radicchio, endive, salt, freshly ground pepper, extravirgin olive oil, redwine

Taken from www.epicurious.com/recipes/food/views/tri-color-salad-375061 (may not work)