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Source: Stop and Smell the Rosemary

Radicchio, Watercress, and Arugula Salad
For a tossed salad with a special difference, try this one with its refreshing mixture of peppery greens and mustardy dressing.
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Serves: 2
Prep Time: 10 minutes
Cook Time: 0 minutes
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1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
1 teaspoon minced flat leaf parsley
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
1 small head radicchio
1 small bunch watercress, trimmed and separated into sprigs
1 small bunch arugula, torn and stems discarded
1 chopped green onion
2 ounces Parmesan cheese, at room temperature, shaved into curls

Combine vinegar, mustard, and parsley in a small bowl.

Add oil in a thin stream, whisking continuously until blended. Season with salt and pepper. Set aside.

Toss radicchio, watercress, arugula, and green onions in a salad bowl. Add dressing, toss, and top with Parmesan curls.

Serve immediately.

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