Celery-and-Endive Salad with Lemon and Parmesan

Ingredients

• 2 heads endive
• thinly sliced crosswise
• 1 celery stalk
• thinly sliced
• 1/2 ounce Parmigiano-Reggiano shavings
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons fresh lemon juice
• Kosher salt and freshly ground pepper

Instructions

1. In a medium bowl, toss the endive with the celery, Parmigiano-Reggiano, olive oil and lemon juice.
2. Season with salt and pepper and serve.