- 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
- Combine lemon juice, chopped shallots, and grated lemon peel in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewhisk before using.
- Combine frisée, endive, apples, radishes, and parsley in large bowl. Toss salad with dressing and serve.