This was one of the first dishes that brought the taste of contemporary Italy to the Italian-American restaurant scene. It came into vogue in the early seventies when red radicchio and arugula became available in the States. While the Italians will toss any vegetable in their salads, I think the addition of endive was a play on the color of the red, green, and white Italian flag. This salad is a great base for additions, from walnuts and pine nuts to different cheeses and cold cuts, such as salami or turkey, and even fish such as tuna, shrimp, or poached whitefish.

　　

Ingredients

Makes 6 servings

　　4 bunches arugula, stems trimmed and leaves cut in half

　　2 small heads of radicchio di Chioggia or Trevisano, cores removed, leaves cut in 1-inch pieces

　　4 heads of endive, cored, trimmed, and cut into 1-inch pieces

　　Salt

　　Freshly ground pepper

　　6 tablespoons extra-virgin olive oil, or as needed

　　3 tablespoons red-wine or balsamic vinegar, or as needed

　　

Step 1

Wash and dry the arugula, radicchio, and endive according to the directions on page 67. Store loosely covered in the refrigerator for up to one day.

　　

Step 2

Tumble the greens into a serving bowl and season them lightly with salt and pepper. Drizzle enough olive oil over them, while tossing gently, to coat the leaves evenly and lightly. Drizzle the vinegar over the salad, while tossing gently, until the balance of oil and acidity is to your taste. Taste and season with additional salt and pepper if necessary.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.