Arugula, Radicchio and Romaine Salad

Serves 4

Arugula is a spicy chicory that is very easy to grow and lasts well past the first frost. Available in most grocery stores, arugula is best partnered with other greens rather than served alone.

1 cup radicchio leaves, torn into bite-size pieces
1 cup Romaine leaves, torn into bite-size pieces
1 cup arugula leaves, torn into bite-size pieces
1 heaping tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar (or more to taste)
Salt and freshly ground black pepper, to taste

1. Wash and spin dry all the lettuce leaves, or dry them well with a towel. Place them in a salad bowl.
2. Add the olive oil and toss well to coat the leaves; add the vinegar and toss again.
3. Sprinkle with salt and pepper, and toss to combine well.

Recipe from Ciao Italia: My Lifelong Food Adventures in Italy