Escarole and radicchio salad

1 servings

Ingredients

Quantity Ingredient
8 cups Bite-size pieces of escarole; rinsed and spun dry
2 cups Bite-size pieces of radicchio; rinsed and spun dry
1½ tablespoon White-wine vinegar
¼ teaspoon Aniseed
¼ cup Olive oil; (preferably
; extra-virgin)

Directions

In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.

Serves 8.

Gourmet March 1993

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