By In The Kitchen With Stefano Faita
1 small head radicchio, sliced
1 small head escarole, sliced
3 handfuls baby arugula
Handful cherry tomatoes, cut in half
Handful whole black olives, pitted (optional)
1 small garlic clove, minced
2 tbsp. red wine vinegar
2 tbsp. balsamic vinegar, preferable good quality
2 tbsp. to 1/4 cup extra virgin olive oil
Add radicchio, escarole, arugula, cherry tomatoes and black olives to a large bowl. Set aside.
To make the vinaigrette: Combine red wine vinegar, balsamic, garlic, olive oil, and salt and pepper. Whisk to combine. If dressing is too acidic, add more olive oil.
Just before serving, add vinaigrette to salad greens. Toss to combine. Taste and adjust seasoning.
Yield: 4 to 6 servings.