Food Recipes Salads Green Salads Salade Guarnaschelli with Oregano Vinaigrette Be the first to rate & review! Terrific Green Salads By Maria Guarnaschelli Updated on March 27, 2015 Save Rate PRINT Share Close Yield: 6 Cook Mode (Keep screen awake) Ingredients 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 2 garlic cloves, minced 1 tablespoon chopped oregano Pinch of sugar Salt and freshly ground pepper 2 Belgian endives, cored and cut crosswise 1/2 inch thick 1 head of Boston lettuce, torn into bite-size pieces 1 small head of radicchio, torn into bite-size pieces Directions In a large salad bowl, mix the olive oil with the balsamic and red wine vinegars, garlic, oregano and sugar; season with salt and pepper. Add the endives, lettuce and radicchio and toss to coat. Serve at once. Originally appeared: February 2002 Rate It Print