Three Color Salad: Insalata Tri Colore

• 2 hearts romaine lettuce
• 1 medium head radicchio
• 1 medium bulb endive
• 1 /3 cup (4 glugs) extra-virgin olive oil
• 1 small shallot, minced
• 3 tablespoons (3 splashes) balsamic vinegar
• Coarse salt and black pepper

1. Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise.
2. Combine greens in a salad bowl.
3. Pour olive oil into a microwave safe dish.
4. Add shallots to oil and place oil in microwave.
5. Heat oil and shallots for 30 seconds on high.
6. Remove from microwave and let stand 5 minutes.
7. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes.
8. Remove from heat and let stand until cool.)
9. Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar.
10. Drizzle vinaigrette over salad and toss to coat.
11. Season with salt and pepper, to your taste.

hearts romaine lettuce, head radicchio, endive, shallot, balsamic vinegar, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/three-color-salad-insalata-tri-colore-recipe.html (may not work)