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