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.