Ingredients

• 8 ounces baby arugula
• 1/2 head radicchio, sliced thin crosswise
• 1 endive, sliced thin crosswise
• Lemon Vinaigrette:
• 1/3 cup freshly squeezed lemon juice
• 2/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 pound chunk of Italian Parmesan cheese

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Instructions

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.