Arugula, Endive, and Radicchio Salad With Parmesan
Recipe type: Salad
Cuisine: Italian
Yield: Serves 4
  • For the dressing:
  • 1 small shallot, finely minced
  • 1 lemon, zested, plus 1/4 cup lemon juice
  • 1 tablespoon Champagne vinegar
  • 1 cup extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly-ground black pepper
  • For the salad:
  • 1 head radicchio, cored and cut lengthwise into 1/2-inch julienne
  • Kosher salt
  • 2 heads endive, cut crosswise into 1/2-inch slices
  • About 4 cups baby arugula
  • Parmesan shavings, for garnish
  1. Make the dressing: Soak the shallot and lemon zest in the lemon juice and vinegar for 5 minutes to mellow the shallot's sharpness. Slowly stream in the olive oil, whisking constantly, until an emulsion forms. Season to taste with salt and pepper.
  2. Make the salad: In a medium mixing bowl, toss the radicchio in dressing and a pinch of salt. Arrange it over one-third of a platter or on individual plates. Follow the same process with the endive, and then the arugula, arranging them into three sections (red, white, and green). Top with a generous amount of parmesan shavings.
You will likely have extra salad dressing. If you, like me, are partial to highly-acidic salad dressings, you might prefer this dressing with an additional tablespoon or two of lemon juice. Don't have Champagne vinegar? A good white wine vinegar can be subbed. For a less-fussy presentation, toss the radicchio, endive, and arugula with the dressing at once in a large mixing bowl (you'll lose the Italian-flag effect, but it'll be just as tasty). To make parmesan shavings, use a vegetable peeler (I'm partial to this y-peeler).
Recipe by A Modest Feast at