Provencal Endive Salad

Ingredients

• Anchovy

  Fish, european, canned in oil, drained solids

  12 anchovies or 48g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Vinegar

  Distilled

  2 tsp or 10g

• Garlic

  Raw

  ¼ tsp or 0.7g

• Pepper

  Spices, black

  1 dash or 0.1g

• Endive

  Raw

  6 head or 3.08kg

Directions

1. In a large serving bowl, stir the minced garlic into the olive oil. Roughly chop the anchovy fillets and add them to the oil. Add the salt and pepper and the sherry vinegar. Let the dressing sit and the oil infuse while you prep the endives (about 5 minutes).
2. Strip off and discard any outer tired leaves from the endives. Cut off and discard the hard root end of the endives. Slice the endives crosswise into 1-inch wide pieces. Cut the core end, if thick, into halves or quarters.
3. Add the chopped endive leaves to the serving bowl with the dressing, and toss gently until all of the endive leaves are lightly coated in the dressing.
4. Serve immediately.

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