Lynne Rogers's green salad

• 2 bunches arugula
• 2 large heads radicchio
• 2 bunches dandelion greens
• 1 bunch fresh basil

1. Clean and trim all the greens and tear into large pieces.
2. Combine in a large bowl and toss.
3. Serve with a vinaigrette, such as the following.

arugula, radicchio, dandelion greens, fresh basil

Taken from cooking.nytimes.com/recipes/6114 (may not work)