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A MARIO BATALI RECIPE

TRICOLORE SALAD WITH PARMIGIANO-REGGIANO

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Ingredients

Serves 6

Parmigiano Reggiano

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

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.

 

LEMON VINAIGRETTE

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.)

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