Title: Escarole And Radicchio Salad
Categories: March 1993
Yield: 1 servings

8 c Bite-size pieces of
-escarole; rinsed and spun
-dry
2 c Bite-size pieces of
-radicchio; rinsed and spun
-dry
1 1/2 tb White-wine vinegar
1/4 ts Aniseed
1/4 c Olive oil; (preferably
; extra-virgin)

In a large bowl toss together the escarole and the radicchio. In a blender
blend together the vinegar, the aniseed, and salt and pepper to taste, with
the motor running add the oil in a stream, and blend the dressing until it
is emulsified. Drizzle the dressing over the greens and toss the salad
well.

Serves 8.

Gourmet March 1993

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