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Food & Wine Recipe

Salade Guarnaschelli with Oregano Vinaigrette

Contributed by Maria Guarnaschelli

SERVINGS: 6

•BASIC-EASY
•FAST
•HEALTHY
•VEGETARIAN

slideshow Terrific Green Salads

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

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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