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.
Terrific Green Salads
4 Belgian endives—halved, cored and leaves thinly sliced crosswise or left
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 It
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.
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