4 cups (about 2 bundles) arugula leaves, coarsely chopped
1 1/2 cups (about 1 bundle) watercress leaves, coarsely chopped
1 head radicchio, coarsely chopped
1 large lemon
Extra virgin olive oil (EVOO) to coat, about 2-3 tablespoons
Coarse salt and black pepper
Oil cured black olives, for garnish (optional)
Combine greens in a salad bowl. Squeeze the juice of one lemon over the bowl. Drizzle salad liberally with EVOO. Toss salad and season salad with salt and pepper.
Arrange salad on plates. Garnish plates with black olives, if using.