Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon(s) grated lemon zest 1/2 tablespoon(s) fressh lemon juice 1/2 tablespoon(s) Dijon mustard 1/8 teaspoon(s) kosher salt 1/8 teaspoon(s) pepper 3 tablespoon(s) extra-virgin olive oil 2 cup(s) baby arugula , packed 1 head(s) (8 ounce) radicchio , thinly sliced 1 (8 ounce) Belgian endive , cut lengthwise in half, then thinly sliced crosswise

Instructions Jump to Ingredients ↑

  1. In a small bowl, whisk lemon zest, lemon juice, mustard, salt, and pepper until blended. Gradually add oil in a thin, steady stream, whisking constantly, until smooth. In a large bowl, combine arugula, radicchio, and endive; drizzle with the dressing and toss to coat.


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