2hearts of romaine, sliced crosswise into 1-inch pieces
1small head radicchio, torn into large pieces
3ouncesParmesan cheese, shaved into curls with a vegetable peeler (see recipe intro for directions)
In a large bowl, combine the together mustard, shallot, lemon juice, basil, and remaining ½ cup oil. Season with salt and pepper.
Trim core ends of salad greens. Cut romaine heads in half lengthwise, and radicchios and endives into quarters lengthwise. Place half the wedges on a platter, and drizzle with ¼ cup dressing. Top with remaining wedges, and drizzle with another ¼ cup dressing. Scatter with cheese and croutons, and serve remaining dressing on the side.