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Endive, Radish and Lemon Salad
© Yunhee Kim

Endive, Radish and Lemon Salad

  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

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.

  1. 2 lemons
  2. 4 Belgian endives—halved, cored and leaves thinly sliced crosswise or left whole
  3. 6 radishes, very thinly sliced
  4. 12 mint leaves, torn into small pieces
  5. 1/4 cup extra-virgin olive oil
  6. Salt and freshly ground pepper
  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.
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