Bitter greens add refreshing peppery flavors and crisp colors to a meal, as do the radish slices. Match them up with a dressing of rich extra-virgin olive oil from Spain or Italy, which will round out the flavors. If your housewarming is near the Christmas holidays, you may be able to find red endive. Use it-it adds a dazzling effect.
Ingredients
- 2 heads radicchio, cored, outer leaves discarded
- 2 Belgian endives, stems trimmed
- 2 large bunches arugula, tough stems trimmed
- 4 large red radishes, trimmed and thinly sliced
- 2 tablespoons snipped fresh chives
- ΒΌ cup red wine vinegar
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
How to Make It
- Separate the radicchio and endives into leaves. Fill a large bowl or the sink with cold water and add the radicchio, endives, and arugula. Swirl the greens around to remove any sand. Drain them well and pat dry.
- Shred the radicchio and place it in a large bowl. Cut the endives into thin crosswise slivers and add them to the bowl. Add the arugula, radishes, and chives.
- In a separate bowl, whisk the vinegar with the salt and pepper. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until well combined.
- Before serving, season the salad with salt and pepper. Drizzle lightly with the dressing and toss well. Serve immediately.