Tricolore Salad

Bored with your usual salad makings? Remember, your primitive ancestors dined on hundreds of different bitter greens. Here's an easy way to introduce interesting, colorful greens into your salads because, as you know, more bitter, more better! Also, for a difference, serve the salad the authentic way, by placing each green on one-third of a large salad plate, like slices of pizza. Drizzle the dressing over the salad and top with shaved Parmigiano.

Salad:
1 head radicchio
2 Belgium endive
1 head romaine, washed and torn, or 1/2 (5-ounce) bag pre-washed romaine
Shaved Parmigiano-Reggiano cheese, for garnish

Dressing:
1/2 cup extra-virgin olive oil
4 tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
Sea salt and cracked black peppercorns to taste

Core radicchio and trim endive ends. Chop radicchio and slice endive crosswise into 1-inch pieces; rinse greens and dry in a salad spinner. Toss together with romaine in a serving bowl.
Whisk the dressing ingredients in a small bowl or pulse in a small food processor or blender. Toss greens with dressing and shave cheese over top. Serve.

Makes servings.
Per serving: calories, g total fat (g saturated), mg cholesterol, g dietary fiber, g carbohydrate, g protein, mg sodium.