Category: Salad
Cuisine: not set
2 tablespoons lemon juice from 1 large lemon
1 tablespoon capers drained and chopped
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
One 15-ounce can cannellini beans drained and rinsed
One 6.35-ounce jar olive oil-packed tuna drained
2 cups baby arugula
2 small treviso cut into 2-inch pieces
1 Belgian endive cut into 2-inch pieces
1 small bulb fennel shaved on a mandoline or sliced thinly with a knife
1/2 cup fresh Italian parsley leaves
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