Three-Salad Chiffonade

• 1 head radicchio, core removed, about 1/4 pound
• 2 Kentucky limestone lettuce or bibb lettuce, about 1/4 pound
• 1/2 pound iceberg lettuce, core removed, about 1/4 pound
• 1 sweet red pepper, about 1/4 pound, cored
• 6 tablespoons olive oil
• 3 1/2 tablespoons red-wine vinegar
• Salt to taste if desired
• Freshly ground pepper to taste

1. Stack the radicchio leaves and cut them into very fine shreds.
2. There should be about 2 cups.
3. Put the shreds in a large bowl.
4. Repeat with the limestone or bibb lettuce, and the iceberg.
5. There should be about 2 cups of limestone shreds and 2 cups of iceberg.
6. Add both to the bowl.
7. Cut the red pepper lengthwise into thin strips.
8. There should be about 1 cup.
9. Add this to the bowl.
10. Add the oil, vinegar, salt and pepper, and blend well.
11. Serve immediately.

head radicchio, bibb lettuce, iceberg lettuce, sweet red pepper, olive oil, redwine vinegar, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2326 (may not work)