Escarole and Radicchio Salad

• 8 cups bite-size pieces of escarole, rinsed and spun dry
• 2 cups bite-size pieces of radicchio, rinsed and spun dry
• 1 1/2 tablespoons white-wine vinegar
• 1/4 teaspoon aniseed
• 1/4 cup olive oil (preferably extra-virgin)

1. In a large bowl toss together the escarole and the radicchio.
2. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
3. Drizzle the dressing over the greens and toss the salad well.

bitesize, bitesize, whitewine vinegar, aniseed, olive oil

Taken from www.epicurious.com/recipes/food/views/escarole-and-radicchio-salad-11571 (may not work)