- 8 cups bite-size pieces of escarole, rinsed and spun dry
- 2 cups bite-size pieces of radicchio, rinsed and spun dry
- 1 1/2 tablespoons white-wine vinegar
- 1/4 teaspoon aniseed
- 1/4 cup olive oil (preferably extra-virgin)
- 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.