Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)

Recipe courtesy of Martha Stewart

Yield: Serves 4

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

Directions

1. 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.