Tricolor Salad with Balsamic Vinaigrette

SERVES 4 to 6 (FAST) (VEG)
  • 1 small head radicchio (6 ounces), cored and cut into 1-inch pieces
  • 1 head Belgian endive (4 ounces), cut into 2-inch pieces
  • 3 ounces (3 cups) baby arugula
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon red wine vinegar
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil


Gently toss radicchio, endive, and arugula together in large bowl. Whisk balsamic vinegar, red wine vinegar, ⅛ teaspoon salt, and pinch pepper together in small bowl. Whisking constantly, slowly drizzle in oil. Drizzle vinaigrette over salad and gently toss to coat. Season with salt and pepper to taste. Serve