Ingredients for 4 servings:

Dressing:

2 tablespoons lemon juice

1 tablespoon Dijon mustard

2 teaspoons chopped anchovies, drained, rinsed and patted dry

1 clove garlic, peeled and mashed into a paste

5 tablespoons olive oil

Salt and pepper, to taste

Salad:

1 head head radicchio, leaves separated and torn into bite-size pieces

Romaine lettuce, the same volume as radicchio

8 ounces cremini, white or oyster mushrooms, wiped clean, stems trimmed

Garnish:

Grated or shaved Parmesan cheese

Dressing: Combine and mix the lemon juice, mustard, anchovies and garlic in a small bowl.  Whisk in the olive oil and season lightly with salt and pepper.

Salad: Combine the radicchio and mushroom pieces in a salad bowl.  Drizzle 2/3's of the dressing around the edge of the bowl and toss with the salad ingredients.  Add more dressing, as needed, to lightly coat all the leaves and mushroom pieces.

Serving: Divide the salad among the plates and dust each lightly with Parmesan