Lemony Escarole and Kale Salad

Serves 6



1 head escarole, torn into pieces

1 bunch curly kale, torn or cut into small pieces

2 red endive, stems removed and endive cut into 1/2-inch strips

1/2 cup finely grated parmesan cheese

1/2 cup hazelnuts or walnuts, toasted and coarsely chopped

2 lemons, juiced

1/2 cup good quality extra virgin olive oil

Salt to taste

Pepper to taste



Toss all ingredients together and enjoy!