| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
March 1993 |
1 |
servings |
INGREDIENTS
| 8 |
c |
Bite-size pieces of escarole; rinsed and spun dry |
| 2 |
c |
Bite-size pieces of radicchio; rinsed and spun dry |
| 1 1/2 |
tb |
White-wine vinegar |
| 1/4 |
ts |
Aniseed |
| 1/4 |
c |
Olive oil; (preferably |
|
|
; extra-virgin) |
INSTRUCTIONS
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.
Serves 8.
Gourmet March 1993
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