Three-Salad Chiffonade

Directions

1. 1
   Stack the radicchio leaves and cut them into very fine shreds.
2. 2
   There should be about 2 cups.
3. 3
   Put the shreds in a large bowl.
4. 4
   Repeat with the limestone or bibb lettuce, and the iceberg.
5. 5
   There should be about 2 cups of limestone shreds and 2 cups of iceberg.
6. 6
   Add both to the bowl.
7. 7
   Cut the red pepper lengthwise into thin strips.
8. 8
   There should be about 1 cup.
9. 9
   Add this to the bowl.
10. 10
    Add the oil, vinegar, salt and pepper, and blend well.
11. 11
    Serve immediately.