Romaine And Radicchio Salad

• 1 bunch romaine
• 2 heads radicchio
• 1 cucumber (unpeeled)
• 4 large beefsteak tomatoes
• 1 handful red Kalamata olives, pitted
• Balsamic vinaigrette

1. Wash the romaine and the radicchio and pullrnapart the leaves, placing them in two distinct and separate bunches.
2. Score the cucumberrnwith a fork (it looks decorative!) and cut intornround slices. Place them in the center of a largernbowl.
3. Slice the tomatoes into wedges and buildrnthem around and on top of the cucumbers inrnthe bowl. Th is should create a good base nearrnthe top of the bowl on which to build the romaine/rnradicchio design, as follows:
4. With the furrowed side down, and the root endrnpointing to the center of the bowl, create a pinwheelrndesign of red and green, alternating thernradicchio leaves with the romaine, folding inrnthe sides to make a tight arrangement.
5. Placernthe handful of olives in the center, enough torncover the variety of leaf ends.
6. Drizzle the Balsamicrnvinaigrette over the salad; toss just beforernserving.

romaine, radicchio, cucumber, beefsteak tomatoes, handful red kalamata olives, vinaigrette

Taken from food52.com/recipes/7826-romaine-and-radicchio-salad (may not work)