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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

Andy Nusser
June 2007

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Credit: © Yunhee Kim

Recipe Summary

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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