Instructions: Place celery and grated carrot in a salad bowl. Discard any bruised or wilted leaves from radicchio. Rinse and dry remaining leaves and tear them into bite-size pieces. Trim heart and put in the salad bowl along with leaves. Do same with Belgian endive.

Toss apples in a small bowl with 1 tablespoon lemon juice before adding them to rest of the ingredients. (Salad can be prepared up to this point 2 hours ahead of time. It is not necessary to refrigerate it.) When ready to serve, season salad with salt, olive oil, and remaining 2 tablespoons lemon juice. Toss well and adjust seasoning if need be. Serve at once.

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