- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper
- 1 head radicchio, cored and finely chopped
- 1 head Belgian endive, cored and finely chopped
- 1 bulb fennel, trimmed and thinly sliced
- Mix together oil and vinegar in a large serving bowl. Season to taste with salt and pepper. Add radicchio, endive, and fennel to the bowl, then toss until leaves are coated with the vinaigrette.