Marvin Davis's Salad To Accompany Risotto

• 1/2 pound red Treviso or other radicchio or red-leaf lettuce
• 13 cup imported sun-dried tomatoes (in virgin olive oil) cut into slivers
• 2 tablespoons large bottled capers, drained
• 3 tablespoons lightly toasted pine nuts, optional
• 1/2 teaspoon crushed red peppercorns, optional
• 2 teaspoons balsamic vinegar
• 1/4 cup virgin olive oil

1. Remove any core from the radicchio.
2. Rinse the leaves and pat or spin dry.
3. Put the leaves in a salad bowl.
4. Add the slivers of tomatoes, capers, pine nuts and sprinkle with peppercorns.
5. Sprinkle with vinegar and toss.
6. Sprinkle with oil and give one final tos

red treviso, tomatoes, capers, pine nuts, red peppercorns, balsamic vinegar, virgin olive oil

Taken from cooking.nytimes.com/recipes/6159 (may not work)