Ingredients
- 8 radishes
- 1 head chicory
- 1 head finocchio
- 1 head radicchio
- 1/2 head curly endive
- 75 ml olive oil
- 30 ml wine vinegar (red)
Salt & pepper Slice the chicory across in thin rings. Divide the endive into leaves & arrange in a salad bowl. Cut the fennel into quarters & then slice each quarter thinly. Mix the fennel & chicory & arrange on the endive leaves. Tear the radicchio into small pieces & place in the bowl. Slice the radishes thinly & sprinkle on top of the salad. Mix together the oil & vinegar. Season well & pour over the salad. Toss well & serve at once.
