Recipe - Three-Lettuce Chiffonade

1 Head radicchio about One fourth lb
Core removed
2 Head bibb lettuce One fourth pound ea
One half Head iceburg lettuce about
One fourth pound core removed
1 Green bell pepper One fourth lb
Cored
One fourth cup Olive oil
3 One half tablespoon Redwine vinegar
Salt and fresh ground
Pepper

Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack
radicchio leaves and cut into very fine shreds. There should be about 2
cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce.
There should be about 2 cups of each. Add to the bowl. Cut pepper
lengthwise into thin strips. There should be about 1 cup. Add to the bowl.
Add oil, vinegar, salt and pepper and blend well. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini