1 pound arugula (3 large bunches), trimmed, washed, and spun dry
2 heads Belgian endive, cored and cut into ¾-inch-wide slices
1 large radicchio, cored and coarsely chopped
6 tablespoons Lemon Vinaigrette (see below)
Maldon or other flaky sea salt and coarsely ground black pepper
A 4-ounce chunk of Parmigiano-Reggiano for shaving
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.
Makes 3/4 cups
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
Whisk together the lemon juice, marmellata, and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.)