Preparation

Tear the argula and the radicchio into bite-size pieces. Chop the endive and place the salad greens in a large bowl.

In a small bowl whisk together the olive oil and the vinegar with a pinch of salt. Drizzle the vinaigrette over the greens and toss, either by hand or with a large spoon and fork.

Add the paste to a food processor with the mayonnaise, Grana Padano and lemon juice. Blend until incorporated, then season to taste with salt and pepper. Cover and chill.

Divide the salad among individual serving plates. Use a vegetable peeler to shave the cheese over the top.