Red

1/2 ea Head curly endive

1 ea Head finocchio

1 sm Head radicchio

8 ea Radishes

5 tb Olive oil

2 tb Red wine vinegar

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.