Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)
Serves 4
This festive green, white, and red salad complements any Italian meal.
INGREDIENTS
- 1/4 cup red-wine vinegar
- 1/4 cup extra-virgin olive oil
- Rounded 1/2 teaspoon coarse salt
- Fresh black pepper
- 4 ounces baby arugula
- 1/2 head radicchio, thinly sliced (2 cups)
- 1 fennel bulb, halved, cored, and thinly sliced
DIRECTIONS
- Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.
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