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© The Food Network
1. Add the greens, radicchio, herbs and radishes to a large bowl. Gently toss together.
2. Add the shallot, olive oil, vinegar and salt to a small cruet. Shake to emulsify.
3. Pour the dressing around the edge of the bowl and gently toss the greens so the dressing adheres to the greens.
4 to 6 cups bitter salad greens including chicory, escarole, endive and frisee, torn into bite-sized pieces
1/2 head radicchio, cut into 1-inch pieces
1/2 cup fresh herbs such as parsley leaves, fennel fronds and basil
4 radishes, thinly sliced
1/2 large shallot, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Pinch kosher salt
4 – 6 Servings
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