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Serves 4 people


4 cups packed wild arugula

1 small fennel bulb thinly sliced

1 head treviso or radicchio, cored and thinly sliced

1/4 cup fresh lemon juice

6 T. extra virgin olive oil

1/2 cup shaved parmesan

3/4 cup toasted walnuts


Combine arugula, fennel and treviso in a bowl, set aside.

Whisk together lemon juice, olive oil, salt, and pepper, toss with salad.

Sprinkle with parmesan cheese and walnuts to serve.