RECIPE

Escarole Salad

• Recipe by Tom Valenti

Unlike most other lettuces, escarole and radicchio are hearty enough to chop ahead of time. Tom Valenti uses only tender, inner escarole leaves for this salad, reserving the tougher outer leaves for soups.

• Web Exclusive
• Vegetarian

Ingredients

1. 1/4 cup red wine vinegar
2. 1/2 teaspoon dried thyme
3. 1/2 teaspoon dried oregano
4. 1 garlic clove, minced
5. Pinch of sugar
6. 1/2 cup extra-virgin olive oil
7. Salt and freshly ground pepper
8. 3 heads of escarole (about 3 pounds), tender inner leaves only, coarsely chopped
9. 1 head of radicchio (about 1 pound), coarsely chopped
10. 1 fennel bulb, cored and thinly shaved

Directions

1. In a large bowl, whisk the vinegar with the thyme, oregano, garlic and sugar. Whisk in the oil and season with salt and pepper. Add the escarole, radicchio and fennel and toss well. Serve right away.

Make Ahead

The dressing can be refrigerated for up to 2 days.