Yield: 8 servings.
Ingredients
- 1 small head raddichio di Treviso, washed
- 1 small head escarole, washed
- 4 cups baby spinach
- 3 tbsp. extra virgin olive oil, for drizzling
- 1 1/2 tbsp. balsamic vinegar, for drizzling
- Coarse salt and freshly cracked pepper, to taste
- 2-ounces shaved Parmesan cheese
Method
- Tear lettuces into bite size pieces, adding to large bowl. Drizzle with olive oil and balsamic. Season with salt and pepper. Toss.
- Taste for seasoning and adjust. Garnish with shavings of Parmesan cheese.