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Arugula, Radicchio and Escarole Salad

Arugula, Radicchio and Escarole Salad

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1 cup baby arugula leaves
  • 1/2 cup head radicchio, torn into bite-size pieces
  • 1 head escarole, pale yellow inner leaves only, torn into bite-size pieces
  • 1/2 cup fresh flat-leaf parsley leaves

Prep Time:

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Cook Time:

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Serves:

6

Radicchio and escarole are both members of the chicory family and are mildly bitter. Arugula is slightly peppery and combines well with these two distinctive components to make a classic Italian salad.

Recipe courtesy of Williams-Sonoma
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Preparation

  1. In the bottom of a salad bowl, using a fork, gently mix together the olive oil, red wine vinegar and balsamic vinegar. Mix in the sea salt.
  2. Add the arugula, radicchio, escarole and parsley but do not toss. Just before serving, toss to coat the greens with the vinaigrette. Serve immediately.