Endive, Radicchio, Escarole Salad With Percorino - ...

By á-174942

Ingredients

• 2 Belgian endive heads washed, dried, and cut into julienne strips
• 1 small radicchio head washed, dried, and torn into pieces
• 1/4 pound escarole washed, dried, and torn into pieces
• 1/4 cup extra-virgin olive oil
• 3 tablespoons white cider vinegar
• 2 ounces Pecorino cheese with black peppercorns diced
• Fine sea salt to taste

Details

Servings 6

Preparation

Step 1

Place all the greens in a salad bowl. Add the olive oil and toss well. Add the vinegar and toss again. Sprinkle the cheese and salt over the top and toss again. Serve immediately.

This recipe yields 6 to 8 servings.