2 tablespoons olive oil |
1/4 cup finely diced red onion |
2 kirby cucumbers, peeled, seeded and cut into 1/2-inch half moons |
1 bunch radishes, trimmed thinly sliced |
2 tomatoes, seeded and cut into 1/2 inch dice |
2 cups strips or romaine of washed escarole lettuce |
2 teaspoons tarragon or white wine vinegar |
salt and freshly ground black pepper |
