Endive, Radish and Lemon Salad
This lemony, minty salad dresses up grilled poultry or lamb particularly well. A rich duck breast also matches the lemon nicely. For added flavor, toss in some thinly sliced preserved lemons with the fresh lemon.
Endive, Radish and Lemon Salad
Endive, Radish and Lemon Salad
© Yunhee Kim
Endive, Radish and Lemon Salad
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TOTAL TIME:
25 MIN
- SERVINGS: 6
Ingredients
- 2 lemons
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4 Belgian endives—halved, cored and leaves thinly sliced crosswise or left whole
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6 radishes, very thinly sliced
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12 mint leaves, torn into small pieces
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1/4 cup extra-virgin olive oil
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Salt and freshly ground pepper
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Directions
- Using a sharp knife, peel the lemons, removing all of the bitter white pith. Working over a strainer, cut in between the membranes to release the sections; drain the juice and reserve for another use.
- In a large bowl, toss the endives with the lemon, radishes, mint and olive oil. Season with salt and pepper and serve.
Endive, Radish and Lemon Salad
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