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2 bunches arugula, cut crosswise into 1 1/2 inch pieces, washed well, and spun dry (12 C) |
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1 medium head radicchio, torn into bite-size pieces (3 C) |
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2 Belgian endives, cut crosswise into 1 1/2-inch pieces and the leaves separated (about 4 C) |
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1 carrot, shredded |
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1/4 C olive oil, or to taste |
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1 T fresh lemon juice, or to taste |
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| In a salad bowl toss together the arugula, the radicchio, the endives, and the carrot. Drizzle the salad with the oil and toss it well. Drizzle the salad with the lemon juice, season it with salt and pepper and toss it well. |
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recipe from: Gourmet Magazine, 12/17/03
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