Ingredients
1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Rounded 1/2 teaspoon coarse salt
Fresh black pepper
4 ounces baby arugula
1/2 head radicchio, thinly sliced (2 cups)
1 fennel bulb, halved, cored, and thinly sliced
Preparation
Add arugula, radicchio, and fennel to bowl. Drizzle red-wine vinegar, olive oil on top of lettuce. Season with salt and black pepper to taste and toss.
