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Arugula, Radicchio and Parmesan Salad
Ingredients
  • 8 ounces baby arugula
  • ½ head radicchio, sliced thin crosswise
  • 1 endive, sliced thin crosswise
  • subheading: Lemon Vinaigrette:
  • ⅓ cup freshly squeezed lemon juice
  • ⅔ cup good olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ pound chunk of Italian Parmesan cheese
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