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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.