Chopped Salad with Broccoli, Egg and Radicchio | Williams Sonoma

Ingredients

• 1/4 cup extra-virgin olive oil<br>
• 3 Tbs. fresh lemon juice
• 1 1/2 Tbs. whole-grain Dijon mustard
• 1/4 tsp. sea salt
• 1 lb. broccoli florets and tender stems, finely chopped<br>
• 1 head radicchio, about 8 oz., cored and chopped
• 2 oz. smoked or regular mozzarella cheese, cut into 1/4-inch cubes
• 1/4 cup slivered or chopped almonds
• 2 hard-cooked eggs, peeled and grated or finely chopped