- 1 bunch arugula, cleaned, trimmed and chopped
- 1 head radicchio, chopped
- 2 cups escarole (1/2 head), chopped
- 1/4 cup extra virgin olive oil (EVOO), plus a drizzle for simmering the garlic
- 1 clove garlic, cracked
- 1/3 cup balsamic vinegar
- Salt and pepper
Arrange greens on a large platter. Heat a drizzle of EVOO and garlic in a small pan over moderate heat. Simmer garlic in EVOO to infuse the flavor. Remove the garlic from the pan and transfer it to a small bowl. Wipe the pan and return to heat. Add balsamic vinegar.
Raise heat to high and reduce vinegar by half, about 30 seconds. Stream EVOO into saucepan and whisk to combine with vinegar.
Drizzle dressing over the salad and season the greens with salt and pepper.