Categories: Salads, Side dish, Vegetables 
      Yield: 4 servings 
  
      1 ea Head chicory 
    1/2 ea Head curly endive 
      1 ea Head finocchio 
      1 sm Head radicchio 
      8 ea Radishes 
      5 tb Olive oil 
      2 tb Red wine vinegar 
           Salt & pepper 
  
  Slice the chicory across in thin rings.  Divide the endive into 
  leaves & arrange in a salad bowl.  Cut the fennel into quarters & 
  then slice each quarter thinly.  Mix the fennel & chicory & arrange 
  on the endive leaves. 
  Tear the radicchio into small pieces & place in the bowl.  Slice the 
  radishes thinly & sprinkle on top of the salad.  Mix together the oil 
  & vinegar.  Season well & pour over the salad.  Toss well & serve at 
  once.