Substitute romaine, watercress, or other greens, but don’t change a thing when you make the dressing.
Yield:
6 to 8 servingsIngredients
1 bunch arugula
1 head fennel, julienned
1 head radicchio
1 head Boston lettuce
2 tablespoons lemon juice
1 tablespoon Dijon mustard
salt and pepper
6 tablespoons olive oil
shaved Parmesan cheese
Instructions
Wash the greens thoroughly and arrange in a large salad bowl. In a small mixing bowl combine the lemon juice, mustard, and salt and pepper. Slowly add the oil and whisk to incorporate. When evenly blended, drizzle over the greens. Top with Parmesan to taste.
