Insalata Tricolore with Lemon Citronette
- 1 lemon, juice and zest
- 1/3 cup olive oil
- 1/2 shallot, diced
- 1/2 tsp salt
- 3 endives, outside layer peeled
- 1 head radicchio, outside layer peeled
- 4 oz arugula, washed
- Parmesan cheese for topping
Combine all ingredients in a jar and shake
Keep the lettuces separated in three bowls. Slice endive into 1” thick pieces and place in first bowl. Cut head of radicchio in half and remove the hard white core. Slice thinly into long thin strips and place in second bowl. Place arugula in third bowl. Add ⅓ of the citronette to each bowl with a small pinch of salt and black pepper and mix until evenly coated. Plate each lettuce in the shape of the Italian flag: from left to right arugula, endive, and radicchio. Top with shaved Parmesan cheese.
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