Provencal Endive Salad

Ingredients

• 6 heads belgian endive 
• 2 Tbsp olive oil extra virgin 
• 2 teaspoons sherry vinegar 
• 0.3 teaspoon garlic fresh finely minced
• 6 fillet oil-packed anchovy salted jarred canned to taste ( or )
• 0.5 teaspoon salt 
• 1 pinch pepper black freshly ground

Equipment

• bowl

Directions

1. Make the dressing: In a large serving bowl, stir the minced garlic into the olive oil. Roughly chop the anchovy fillets and add them to the oil.
2. Add the salt and pepper and the sherry vinegar.
3. Let the dressing sit and the oil infuse while you prep the endives (about 5 minutes).
4. Prep the endives: Strip off and discard any outer tired leaves from the endives.
5. Cut off and discard the hard root end of the endives.
6. Slice the endives crosswise into 1-inch wide pieces.
7. Cut the core end, if thick, into halves or quarters.
8. Toss endive with dressing:
9. 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.
10. Serve immediately.