Endive Radish And Lemon Salad
|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|
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.