Tricolor Salad with Orange and Fennel

• 2 romaine lettuce hearts, chopped
• 2 cups arugula, torn
• 1 head radicchio, shredded
• 1/2 red onion, sliced
• 2 medium seedless oranges, ends trimmed, peel and pith cut away, sliced
• 1 large bulb fennel, core removed and thinly sliced
• 2 tablespoons red wine vinegar (eyeball it)
• 1/4 to 1/3 cup extra-virgin olive oil (EVOO) (3 or 4 times around the salad bowl)
• Salt and freshly ground black pepper

1. Combine the salad ingredients in a large bowl.
2. Dress with the vinegar, then EVOO, tossing with your hands to evenly coat the salad, then season the salad with salt and pepper to taste.
3. Serve.

romaine lettuce hearts, arugula, head radicchio, red onion, oranges, bulb fennel, red wine vinegar, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/food/views/tricolor-salad-with-orange-and-fennel-374851 (may not work)