- 4 bunches arugula, thick stems removed (about 10 cups)
- 2 heads endive, cut into half-moons
- 1 head radicchio, cut into thin wedges
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and pepper
- In a large bowl, combine the arugula, endive, and radicchio.
- In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the salad.