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Arugula, Radicchio and Parmesan Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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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 


  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.