2 bunches arugula
1 endive
½ small head radicchio
white vinegar
salt and pepper
1 teaspoon lemon juice


Cut root ends from arugula, and wash well under cold water.
Drain dry and set aside.
Cut root and end from endive and cut the endive into ¼ inch coins.
Set aside in a bowl of water with the lemon juice.
Remove any bad leaves from the radicchio and cut in two right through the stem end.
Wash if grainy or dirt is visible.
Set the flat side down on the cutting board and slice the radicchio into strips (chiffonade).
In a large mixing bowl, add the arugula, endive and radicchio.
Toss with oil and vinegar.
Salt and pepper to taste.