Endive, Radicchio, Escarole Salad With Percorino

Recipe Ingredients

2		Belgian endive heads - washed, dried,
		And cut into julienne strips
1		Radicchio head - washed, dried, (small)
		And torn into pieces
1/4 lb	113g / 4oz	Escarole - washed, dried,
		And torn into pieces
1/4 cup	59ml	Extra-virgin olive oil
3 tablespoons	45ml	White cider vinegar
2 oz	56g	Pecorino cheese with black peppercorns - diced
		Fine sea salt - to taste

Recipe Instructions

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.

Source:
Ciao Italia at http://www.ciaoitalia.com

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