• 2 cups arugula, about 3 handfuls
• 1 lemon, zested and juiced
• 3 tablespoons pine nuts
• Salt and freshly ground black pepper
• 1 small garlic clove
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 cup grated Parmigiano-Reggiano, a handful
• 1 head radicchio, cored and chopped
• 2 hearts romaine lettuce, chopped

Place the arugula, lemon zest and juice, pine nuts, salt and pepper, to taste, and the garlic in the bowl of a food processor and pulse to grind. Let ‘er rip and add the EVOO in a slow steady stream. Once all the oil is in, add the cheese and pulse to combine.

Arrange the radicchio and romaine in a salad bowl, top with dressing and toss to combine.

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