Endive, Radish and Lemon Salad

Name: Endive, Radish and Lemon Salad
Total time: 25 min
Yield: 6
Ingredients: 2 lemons; 4 Belgian endives—halved, cored and leaves thinly sliced crosswise or left whole; 6 radishes, very thinly sliced; 12 mint leaves, torn into small pieces; 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper

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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

By Andy Nusser

June 2007

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Credit: © Yunhee Kim

Recipe Summary

total:

25 mins

Yield:

Ingredients

2 lemons
4 Belgian endives—halved, cored and leaves thinly sliced crosswise or left whole
6 radishes, very thinly sliced
12 mint leaves, torn into small pieces
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper

Directions

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.

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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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Endive, Radish and Lemon Salad

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Endive, Radish and Lemon Salad

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Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Endive, Radish and Lemon Salad