Insalata Tricolore & Lemon Citronette | Low Fermentation Eating Diet Recipes | The Good LFE Cookbook

Combine all ingredients for the lemon citronette in a jar and shake.

Keep the lettuces separated in three bowls.

Slice endive into 1” thick pieces and place in the first bowl.

Cut head of radicchio in half and remove the hard white core. Slice thinly into long thin strips and place in the second bowl.

Place arugula in the third bowl.

Add ⅓ of the citronette to each bowl with a small pinch of salt and black pepper and mix until evenly coated.

Plate each lettuce in the shape of the Italian flag: from left to right arugula, endive, and radicchio.

Top with shaved Parmesan cheese.

Spice Level:

Dietary

Allergens