Ingredients
1/2 head chicory, torn into 1-inch pieces
1/2 small head red cabbage, sliced
1/2 head escarole, torn into 1-inch pieces
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon coarse salt
1/8 teaspoon ground black pepper
Preparation
Toss chicory, cabbage, and escarole in a large salad bowl. Drizzle vinegar and oil over greens and season with salt and pepper. Toss thoroughly and serve.
