6 cups bite-size pieces of escarole, rinsed and spun dry2 cups bite-size pieces of radicchio, rinsed and spun dry 1 1/2 tablespoons white-wine vinegar 1/4 teaspoon aniseed 1/4 cup olive oil
In a large bowl toss together the escarole and the radicchio. In a blender blend together the vinegar, the aniseed, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. Drizzle the dressing over the greens and toss the salad well.
adapted recipe from epicurious.com