Ingredient List

• 1 large head butter lettuce, separated into leaves
• 1 fennel bulb, trimmed and shaved as thinly as possible on a mandoline or with a sharp knife
• 1 cup oil-cured black olives, pitted
• 1 head Belgian endive, leaves separated
• 4 ounces Manchego cheese, grated on the largest holes on a box grater
• 1/2 cup fresh tarragon leaves

Dressing

• 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
• 6 tablespoons olive oil
• Kosher salt and freshly ground pepper