2 heads Belgian endive, washed, dried, and cut into julienne strips
1 small head radicchio, washed, dried, and torn into pieces
1/4 pound escarole, washed, dried, and torn into pieces
1/4 cup Extra-Virgin Olive Oil
2 ounces Pecorino cheese with black peppercorns, diced
Fine sea salt to taste

Place all the greens in a salad bowl. Add the olive oil and toss well. Add the vinegar and toss again. Sprinkle the cheese and salt over the top and toss again. Serve immediately.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.