Endive Radish And Lemon Salad Recipe
Ingredients
| Lemons | 2 | |
| 4 Belgian endives halved, cored and leaves thinly sliced crosswise or left whole | ||
| 6 radishes, very thinly sliced | ||
| Mint leaves | 12 | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Ground black pepper | 1 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.
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.
Chef
