Ingredients

• 1/2 lb frisée (French curly endive) or chicory, white and pale green ribs and leaves cut into bite-size pieces (6 cups)
• 1 lb escarole, white and pale green ribs and leaves cut into bite-size pieces (4 cups)
• 1 lb red or green Belgian endive, trimmed and cut crosswise into 1/2-inch-thick slices (4 cups)
• 3/4 teaspoon kosher salt, or to taste
• 3 tablespoons extra-virgin olive oil, or to taste
• 1 tablespoon red-wine vinegar, or to taste

Instructions

1. Toss greens with kosher salt in a large salad bowl. Drizzle oil over greens and toss to coat well. Sprinkle vinegar over greens and toss again.