Ingredients (12 people)
1/4 tsp. Thyme Freshly Chopped
Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl.
Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half
into thin ribbons. Put into the third bowl.
In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the
dressing is fully emulsified and the flavor is somewhat acidic but balanced.
Dress each of the three salad components separately and season with salt to taste.
On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of
Parmigiano Reggiano cheese over the top.