Salad with Chile Pepper and Lemon
For the salad: rinse and dry frisée and radicchio, remove hard stalks and tear into bite-sized pieces.
Grate lemon zest and set aside. Peel lemons removing as much pith as possible and cut lemons into slices . For the dressing: whisk lemon juice with zest, honey and oil. Rinse and halve chile pepper, remove seeds and ribs, dice. Rinse and shake dry parsley and shake dry, pluck off leaves and chop. Add chile pepper to the dressing and season with salt. Arrange salad on four plates and drizzle with the dressing. Garnish with lemon slices and parsley and serve.