Italian Greens with Balsamic Dressing

Yield: 8 servings.


  • 1 small head raddichio di Treviso, washed
  • 1 small head escarole, washed
  • 4 cups baby spinach
  • 3 tbsp. extra virgin olive oil, for drizzling
  • 1 1/2 tbsp. balsamic vinegar, for drizzling
  • Coarse salt and freshly cracked pepper, to taste
  • 2-ounces shaved Parmesan cheese


  1. Tear lettuces into bite size pieces, adding to large bowl. Drizzle with olive oil and balsamic. Season with salt and pepper. Toss.
  2. Taste for seasoning and adjust. Garnish with shavings of Parmesan cheese.