Parsley, Radicchio, and Napa Cabbage Salad with Lemon Vinaigrette

• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup plus 1 tablespoon olive oil
• 6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
• 4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
• 2 cups thinly sliced radicchio (1/4 lb)

1. Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
2. Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.

lemon juice, lemon zest, sugar, salt, black pepper, olive oil, cabbage, parsley, radicchio

Taken from www.epicurious.com/recipes/food/views/parsley-radicchio-and-napa-cabbage-salad-with-lemon-vinaigrette-107990 (may not work)