Name: Salade Guarnaschelli with Oregano Vinaigrette
Ingredients: 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

Yield:

Ingredients

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

Directions

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.