Radicchio Zuccherino Salad

• 6 cups radicchio zuccherino or other young, mildly bitter greens, such as chicory, frisee, or mache
• 2 cloves garlic, crushed and peeled
• Salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons mild red-wine vinegar

1. Pick over the greens, discarding any wilted or yellow leaves.
2. Wash and dry the greens according to directions on page 67.
3. Rub a salad bowl with the garlic.
4. Either discard the garlic or, for a more pronounced garlic flavor, cut it in a few big pieces which can be spotted easily and fished out of the salad.
5. Add the greens and the garlic, if using, to the bowl.
6. Season with salt and pepper, then drizzle enough olive oil over the greens to barely coat them.
7. Toss gently, but well.
8. Sprinkle the vinegar very lightly over the salad, using about one-fourth the amount of olive oil you used.
9. Taste and add another light sprinkle of vinegar if you like.
10. Check the seasonings and serve immediately.

radicchio, garlic, salt, freshly ground black pepper, extravirgin olive oil, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/radicchio-zuccherino-salad-375065 (may not work)