Tri-Color Salad

Directions

1. 1
   Wash and dry the arugula, radicchio, and endive according to the directions on page 67.
2. 2
   Store loosely covered in the refrigerator for up to one day.
3. 3
   Tumble the greens into a serving bowl and season them lightly with salt and pepper.
4. 4
   Drizzle enough olive oil over them, while tossing gently, to coat the leaves evenly and lightly.
5. 5
   Drizzle the vinegar over the salad, while tossing gently, until the balance of oil and acidity is to your taste.
6. 6
   Taste and season with additional salt and pepper if necessary.