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Arugula, Radicchio And Escarole Salad

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Photo: Williams-Sonoma


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Ingredients for 6 servings

1/4 cup extra-virgin olive oil

1 Tbs. red wine vinegar

2 tsp. balsamic vinegar

1/2 tsp. sea salt

1 cup baby arugula leaves

1/2 head radicchio, torn into bite-size pieces

1 head escarole, pale yellow inner leaves only, torn into bite-size pieces

1/2 cup fresh flat-leaf parsley leaves

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