3 bn Arugula; cut crosswise into
-1-1/2" pieces, washed, spun
-dry (about 12 cups)
1 md Head radicchio; torn into
-bite-size pieces
-(about 3 cups)
4 Belgian endives; cut cross
-wise into 1-1/2" pieces
-and the leaves separated
-(about 4 cups)
1 Carrot; shredded
1/4 c Olive oil
1 tb Fresh lemon juice
In a salad bowl toss together the arugula, the radicchio, the
endives, and the carrot. Drizzle the salad with the oil and toss
it well. Drizzle the salad with the lemon juice, season it with
salt and pepper, and toss it well.
