© Yunhee Kim
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6

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  

How to Make It

Step 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.

Step 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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