- 2 hearts of romaine
- 1 medium head raddichio
- 1 small bulb fennel
- A generous drizzle of balsamic vinegar
- 3 tablespoons (3 turns around the salad bowl in a thin stream) extra-virgin olive oil
- Salt and pepper
Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste.