Slice the chicory across in thin rings. Divide the endive into leaves & arrange in a salad bowl. Cut the fennel into quarters & then slice each quarter thinly. Mix the fennel & chicory & arrange on the endive leaves. Tear the radicchio into small pieces & place in the bowl. Slice the radishes thinly & sprinkle on top of the salad. Mix together the oil & vinegar. Season well & pour over the salad. Toss well & serve at once. Mary Norwak, "Salads"