Endive, Radish and Lemon Salad Recipe

  • 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
  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.
  2. In a large bowl, toss the endives with the lemon, radishes, mint and olive oil. Season with salt and pepper and serve.