Shelly's Recipe

HOLIDAY SALAD

Category: Salad

2 heads radicchio
2 Belgian endives, stem ends trimmed
2 large bunches arugula, tough stems trimmed
4 large red radishes, trimmed and sliced
2 tablespoons snipped fresh chives
1/4 cup red-wine vinegar
Salt and freshly ground pepper, to taste
3 tablespoons extra-virgin olive oil

Shred the radicchio leaves. Halve the endives lengthwise and thinly sliver. Place in a large bowl with the arugula, radishes and chives.

In a separate bowl, whisk the vinegar, salt and pepper. Whisking constantly, slowly drizzle in the oil; continue whisking until combined.

Before serving, season with salt and pepper. Drizzle lightly with the dressing and toss well. Serve immediately.

Serves 8.