Greens on Greens

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2 cups arugula, about 3 handfuls

1 lemon, zested and juiced

3 tablespoons pine nuts

Salt

Freshly ground black pepper

1 small garlic clove

1/4 cup extra-virgin olive oil

1/4 cup grated Parmigiano-Reggiano, a handful

1 head radicchio, cored and chopped

2 hearts romaine lettuce, chopped