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Endive Radish And Lemon Salad

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Ingredients
  Lemons 2
  Belgian endives 4 , cored and leaves thinly sliced crosswise or left whole
  Radishes 6 , very thinly sliced
  Mint leaves 12 , torn into small pieces
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste
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 lemon sections; drain the juice from the sections and reserve for another use.
2. In a large bowl, toss the endives with the lemon sections, radishes, mint and olive oil. Season with salt and black pepper and serve.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Endive

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