Tricolore Salad

Ingredients

• 4 bunches arugula, thick stems removed (about 10 cups)
• 2 heads endive, cut into half-moons
• 1 head radicchio, cut into thin wedges
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Kosher salt and pepper

Preparation

1. In a large bowl, combine the arugula, endive, and radicchio.
   
   In a small bowl, whisk together the oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the salad.