Salade Guarnaschelli with Oregano Vinaigrette

Slideshow: Terrific Green Salads

  • Servings: 6

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon chopped oregano
  • Pinch of sugar
  • Salt and freshly ground pepper
  • 2 Belgian endives, cored and cut crosswise 1/2 inch thick
  • 1 head of Boston lettuce, torn into bite-size pieces
  • 1 small head of radicchio, torn into bite-size pieces

How to make this recipe

  1. In a large salad bowl, mix the olive oil with the balsamic and red wine vinegars, garlic, oregano and sugar; season with salt and pepper. Add the endives, lettuce and radicchio and toss to coat. Serve at once.

Contributed By Published February 2002

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