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- 4 1/2 tablespoons fresh lemon juice
- 1 1/2 large shallots, finely chopped
- 1/2 teaspoon finely grated lemon peel
- 4 1/2 tablespoons extra-virgin olive oil
- 2 3- to 4-ounce heads of frisée, coarsely torn
- 2 small heads of Belgian endive, cut crosswise into thin strips
- 2 small Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
- 9 radishes, trimmed, thinly sliced
- 3 tablespoons coarsely chopped fresh
- Italian parsley
Directions:View on Bon Appetit
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