Red and Green Salad

Yields:	4 servings
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	Preparation	10 minutes
	Ready In	15 minutes

Slice the chicory across in thin rings.

Divide the endive into leaves and arrange in a salad bowl.

Cut the fennel into quarters and then slice each quarter thinly.

Mix the fennel and chicory and arrange on the endive leaves.

Tear the radicchio into small pieces and place in the bowl.

Slice the radishes thinly and sprinkle on top of the salad.

Mix together the oil and vinegar.

Season well and pour over the salad.

Toss well and serve at once.

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