© Yunhee Kim
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.