Bitter Greens Salad by Rachael Ray

 

 

 

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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