Arugula, Radicchio and Parmesan Salad

  • prep time10 min
  • total time 10 min
  • serves 6

An easy, colourful salad made with baby arugula, Italian Parmesan cheese, endives and radicchio, topped off with a lemon vinaigrette.

Click here to watch how to make this recipe.

13 Ratings
Directions for: Arugula, Radicchio and Parmesan Salad


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


1. Place the arugula, radicchio and endive in a medium bowl.

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.

Source and Credits

"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.


See more: Cheese, Salad, Side, Vegetables

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