Three Lettuce Chiffonade

1 Head radicchio about 1/4 lb

Core removed 2 Head bibb lettuce 1/4 lb ea

1/2 Head iceburg lettuce about

1/4 lb core removed

1 Green bell pepper 1/4 lb

Cored 1/4 c Olive oil

3 1/2 tb Red-wine 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.