Salade Guarnaschelli with Oregano Vinaigrette

 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


  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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