Romaine and Radicchio Salad

By Anthony Chiffolo • November 16, 2010 • 1 Comments

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Author Notes: Here is a colorful, festive salad for your holiday table! - Anthony Chiffolo

Serves 8-12

Wash the romaine and the radicchio and pull apart the leaves, placing them in two distinct and separate bunches.
Score the cucumber with a fork (it looks decorative!) and cut into round slices. Place them in the center of a large bowl.
Slice the tomatoes into wedges and build them around and on top of the cucumbers in the bowl. Th is should create a good base near the top of the bowl on which to build the romaine/ radicchio design, as follows:
With the furrowed side down, and the root end pointing to the center of the bowl, create a pinwheel design of red and green, alternating the radicchio leaves with the romaine, folding in the sides to make a tight arrangement.
Place the handful of olives in the center, enough to cover the variety of leaf ends.
Drizzle the Balsamic vinaigrette over the salad; toss just before serving.