Salade d'Endives (Chicory Salad) (France)

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Salade d'Endives (Chicory Salad) (France)

Source: Encyclopedia of European Cooking

 

 

3 heads of chicory

1 clove garlic

salt and black pepper

1 tablespoon (3 tsp) lemon juice

3 tablespoons (45 ml) olive oil

 

 

 

Wash and separate the chicory leaves and break the larger ones in two.

Crush the garlic with salt and pepper in a wooden salad bowl. Add the

oil and lemon juice and stir well. Put in the chicory and turn it over

and over until each is thoroughly coated with dressing.