Recipe information
Yield
makes 4 cups, lightly packed
Ingredients
2 cups bitter greens, such as radicchio and endive, cut into thin ribbons
1 cup fresh parsley leaves, coarsely chopped
1 cup sliced almonds, toasted (see Note, page 54)
1 lemon, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Preparation
Combine the greens, parsley, and almonds in a mixing bowl. Squeeze the lemon over the salad, squeezing through your fingers to catch the seeds. Drizzle with the oil and season with salt and pepper. Toss gently.
