Three-Lettuce Chiffonade

• 1 head radicchio, about 1/4 pound, core removed
• 2 heads bibb lettuce, about 1/4 pound each
• 1/2 head iceberg lettuce, about 1/4 pound, core removed
• 1 medium-size red onion, sliced into thin rings
• 1/4 cup olive oil
• 3 1/2 tablespoons red-wine vinegar
• Salt and freshly ground pepper to taste

1. Rinse, drain and pat dry the radicchio, bibb and iceberg lettuce.
2. Stack radicchio leaves and cut into very fine shreds.
3. There should be about 2 cups.
4. Put shreds in a large bowl.
5. Repeat with the bibb and iceberg lettuce.
6. There should be about 2 cups of each.
7. Add to the bowl.
8. Add the onion rings, oil, vinegar, salt and pepper and blend well.
9. Serve immediately

head radicchio, bibb lettuce, red onion, olive oil, redwine vinegar, salt

Taken from cooking.nytimes.com/recipes/10012 (may not work)