INGREDIENTS
1
jar Olive oil-packed tuna
2 cups
Baby arugula
1
Belgian endive
1 15 ounce can
Cannellini beans
1
Fennel, small bulb
1/2 cup
Italian parsley, fresh leaves
2
Treviso, small
1 tbsp
Capers
1 tsp
Dijon mustard
2 tbsp
Lemon juice
1
Kosher salt
1/4 cup
Olive oil, extra-virgin