- 2 heads Boston lettuce, torn into bite-size pieces
- 2 heads Belgian endive, cut crosswise into 1/2-inch-wide slices
- 4 tomatoes, each cut into 8 wedges
- 1/3 cup coarsely chopped fresh mint
- 1/4 cup extra-virgin olive oil, or to taste
- 1 tablespoon fresh lemon juice, or to taste
- Fine sea salt to taste
- Toss together lettuce, endive, tomatoes, and mint. Just before serving, drizzle salad with oil and toss, then sprinkle with lemon juice. Add sea salt and pepper to taste and toss again.