Ingredients:
Lemon Dressing
1/4 cup corn oil
1/4 cup lemon juice
1/2 medium lemon, peeled and grated
2 tablespoons sugar
1 pinch salt and white pepper to taste

Salad
2 ounces arugula lettuce
1/2 small head radicchio
1/2 small head Belgian endive
1 medium vine-ripe tomato
1/4 cup sliced black olives

Comments:
Lemon and arugula combine to create a distinctive flavor.

Preparations:
Lemon Dressing: In a medium mixing bowl, combine corn oil, lemon juice, grated peel, sugar, and salt and pepper. Mix thoroughly and let sit in refrigerator 2 hours.

Remove stems from lettuce, wash completely. Cut Belgian endive 1/2–inch from stem and place 4 leaves on cold salad plates with tips facing outward. Next, pick 4 leaves of radicchio and place 2 each on salad plates to make a bowl in the middle of the plates. Place arugula in middle of bowl, flowing out slightly. Dice tomatoes and sprinkle on top of lettuce. Garnish with sliced black olives. Dribble a fourth of lemon dressing on top of salads when ready to serve. Serve extra dressing to the side.

Makes 2 Servings.