Chicory, Red Cabbage, and Escarole Salad


  • 1/2 head chicory, torn into 1-inch pieces
  • 1/2 small head red cabbage, sliced
  • 1/2 head escarole, torn into 1-inch pieces
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon coarse salt
  • 1/8 teaspoon ground black pepper


  1. Toss chicory, cabbage, and escarole in a large salad bowl. Drizzle vinegar and oil over greens and season with salt and pepper. Toss thoroughly and serve.
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