4 cups (about 2 bundles)
arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle)
watercress leaves, coarsely chopped
1 head Radicchio lettuce,
coarsely chopped
1 large lemon
Extra-virgin olive oil, to
coat, 2 to 3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for
garnish, optional
Combine greens in a salad
bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with
extra virgin olive oil. Toss salad and season salad with salt and pepper.
Arrange salad on plates. Garnish plates with black olives, if using.
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