• 2 cup(s) torn radicchio
• 1 cup(s) sliced belgian endive
• 1 cup(s) grated peeled carrot
• 2 tablespoon extravirgin olive oil
• 1 tablespoon red wine vinegar
• 1/4 teaspoons salt
• 1/4 teaspoons freshly ground black pepper

Combine first 3 ingredients in a medium bowl. Add oil and remaining ingredients; toss well. Serve immediately.