RECIPE

© Yunhee Kim

Endive, Radish and Lemon Salad

• Recipe by Andy Nusser

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.

• Fast
• Healthy

Ingredients

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

Directions

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.