Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Livorno
Print
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 small clove garlic, minced
  • 1 small shallot, minced 
  • 2 teaspoons honey 
  • Juice of half a lemon 
  • Kosher salt and freshly ground black pepper 
  • 1/4 cup extra-virgin olive oil 
  • 3 handfuls baby arugula  
  • 1 Belgian endive, halved and thinly sliced 
  • 1 bulb fennel, fronds removed, halved and very thinly sliced
  • 1 head radicchio, halved and thinly sliced 

Directions

Whisk together the garlic, shallot, honey, lemon juice, a big pinch salt and some pepper in a large serving bowl. Whisk in the olive oil until emulsified.

Add the arugula, endive, fennel and radicchio and toss to coat with the dressing. Serve immediately.

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