Arugula, Radicchio and Parmesan Salad

I made this side salad when we had homemade pizza recently.  It was easy and delicious, from Ina Garten's Barefoot Contessa.

Ingredients:

8 ounces baby arugula

1/2 head radicchio, sliced thin crosswise

1 endive, sliced thin crosswise

Lemon Vinaigrette:

1/3 cup freshly squeezed lemon juice

2/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 pound chunk Italian Parmesan cheese

Directions:

Place the arugula, radicchio and endive in a medium bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.  Pour enough dressing on the salad to moisten.

With a very sharp knife or vegetable peeler, shave the Parmesan into large shards on top of the salad.

Toss gently and serve immediately.