Arugula-fennel-radicchio salad

Bored with your usual salad? Looking for something delicious AND nutritious — packed with cancer-fighting compounds, and just as important, flavor? Here’s my go-to salad, adapted from my favorite neighborhood restaurant, Parisi’s. This salad evokes the Italian flag with its mixture of red, white and green:
1 tub baby arugula
1/4 fennel bulb, sliced thin
1/3 head radicchio, sliced thin
1/4 c. olive oil
2 T. lemon juice
1/4 c. grated parmesan
salt

Mix arugula, fennel, radicchio and parmesan in a salad bowl. Whisk olive oil and lemon juice together, mix half of dressing with salad fixings, add a little salt, and toss. Add more dressing and salt if desired. This dish rocks!