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1 head radicchio, cored
1/4 cup olive oil
2 heads bibb lettuce
3 1/2 tablespoons red wine vinegar
1/2 head iceburg lettuce, cored
salt and freshly ground pepper
1 green bell pepper
1. Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce.
2. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl.
3. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl.
4. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl.
5. Add oil, vinegar, salt and pepper; blend well. Serve immediately.
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