Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Trim root ends of each head of radicchio.
Cut tardivo into 2" pieces.
Cut each of the other radicchios into 1-1/2" dice.
Wash lettuce well in ice cold water, submerging it 2-3 times, or until all debris is removed.
Dry lettuce well in salad spinner, until all excess water is removed.
Transfer to clean food storage containers. Cover, label, date, and store refrigerated.
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