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.


Slideshow: Terrific Green Salads


  • Total Time:
  • Servings: 6

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  • 2 lemons
  • 4 Belgian endives—halved, cored and leaves thinly sliced crosswise or left whole
  • 6 radishes, very thinly sliced
  • 12 mint leaves, torn into small pieces
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper

How to make this recipe

  1. 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.

  2. In a large bowl, toss the endives with the lemon, radishes, mint and olive oil. Season with salt and pepper and serve.

Contributed By Photo © Yunhee Kim Published June 2007

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