1 bunch Romaine lettuce
1 head Raddichio lettuce, chopped
1 lg. endive, chopped
1/4 c. olive oil
1/3 c. Balsamic vinegar
1/4 lb. suprasada (Italian dried sausage), thinly sliced
1/4 lb. Provolone cheese, thinly sliced
1/2 lb. black olives
Fresh ground pepper
Salt to taste

Wash and spin dry all lettuces. Arrange on a platter the following: Romaine lettuce leaves, pile Raddichio, and endive in the middle. Layer sausage alternately with Provolone cheese around outer edge of platter. Sprinkle black olives over all. Mix olive oil and vinegar together with salt. Pour evenly over salad and add freshly ground pepper over all.