Prep Time
10 min
Yields
6 servings
An easy, colourful salad made with baby arugula, Italian Parmesan cheese, endives and radicchio, topped off with a lemon vinaigrette.
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ingredients
8
oz baby arugula
½
head radicchio, sliced thin crosswise
1
endive, sliced thin crosswise
⅓
cup freshly squeezed lemon juice
⅔
cup good olive oil
1
tsp kosher salt
½
tsp freshly ground black pepper
¼
lb(s) chunk of Italian Parmesan cheese
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directions
Step 1
Place the arugula, radicchio and endive in a medium bowl.
Step 2
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately.