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Salade Guarnaschelli with Oregano Vinaigrette

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  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 3 tablespoons balsamic vinegar
  3. 1 tablespoon red wine vinegar
  4. 2 garlic cloves, minced
  5. 1 tablespoon chopped oregano
  6. Pinch of sugar
  7. Salt and freshly ground pepper
  8. 2 Belgian endives, cored and cut crosswise 1/2 inch thick
  9. 1 head of Boston lettuce, torn into bite-size pieces
  10. 1 small head of radicchio, torn into bite-size pieces
  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.
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