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

　　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.

　　Michael's Genuine Food