Servings:
Serves 6 Servings
Ingredients
- 1 pound arugula (3 large bunches), trimmed, washed, and spun dry
- 2 head belgian endive, cored and cut into 3ž4-inch-wide slices
- 1 head large radicchio, cored and coarsely chopped
- 6 tablespoon lemon vinaigrette (see below)
Lemon vinaigrette
- 1 pound arugula (3 large bunches), trimmed, washed, and spun dry
- 2 head belgian endive, cored and cut into 3ž4-inch-wide slices
- 1 head large radicchio, cored and coarsely chopped
- 6 tablespoon lemon vinaigrette (see below)
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
- 1/2 cup extra virgin olive oil, preferably tuscan
Preparation
Baking Directions:
Combine all the lettuces in large bowl, tossing to mix.
Drizzle with half the vinaigrette, tossing gently.
Season with salt and pepper.
Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.
To make the lemon vinaigrette: Whisk together the lemon juice, marmellata, and olive oil in a small bowl.
(The vinaigrette can be refrigerated for up to 3 days.)
Makes 3/4 cup.
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