Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 8
Ingredients
8
cups bite-size pieces of escarole, rinsed and spun dry
2
cups bite-size pieces of radicchio, rinsed and spun dry
1
1/2 tablespoons white-wine vinegar
1
/4 teaspoon aniseed
1
/4 cup olive oil (preferably extra-virgin)
Need to make a substitution?
Preparation
In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.