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