Arugula, Radicchio and Escarole Salad

Arugula, Radicchio and Escarole Salad

Prep Time


Cook Time



6 people

Radicchio and escarole are both members of the chicory family and are mildly bitter. Arugula is slightly peppery and combines well with these two distinctive components to make a classic Italian salad.

Recipe courtesy of Williams-Sonoma


  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1 cup baby arugula leaves
  • 1/2 cup head radicchio, torn into bite-size pieces
  • 1 head escarole, pale yellow inner leaves only, torn into bite-size pieces
  • 1/2 cup fresh flat-leaf parsley leaves


  • 1 In the bottom of a salad bowl, using a fork, gently mix together the olive oil, red wine vinegar and balsamic vinegar. Mix in the sea salt.
  • 2 Add the arugula, radicchio, escarole and parsley but do not toss. Just before serving, toss to coat the greens with the vinaigrette. Serve immediately.


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