Place the arugula, radicchio and endive in a medium bowl.
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.
"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.
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