Endive Salad

Ingredients

• 1 clove Garlic (Quantity estimated (not specified in original recipe))
• 1/4 cup Chives (Quantity estimated (not specified in original recipe))
• 1 head Lettuce (Quantity estimated (not specified in original recipe))
• 1 head Endive (Quantity estimated (not specified in original recipe))
• 1/2 cup String beans (Quantity estimated (not specified in original recipe))
• 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
• 1 tablespoon Vinegar (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Rub the inside of a salad bowl with a halved clove of garlic.
2. 2Wash and drain the lettuce and endive leaves. Toss lightly to remove every drop of water. If using Romaine or straight-leaved lettuce, cut into ribbons less than half an inch wide. To do this, wash the lettuce carefully, without removing the leaves from the stem; fold together across the centre, and with a sharp, thin knife cut into ribbons.
3. 3Sprinkle the lettuce and endive with olive oil, a few drops at a time, tossing the leaves about with a spoon and fork after each addition. When each leaf glistens with oil (there should be no oil in the bottom of the bowl), shake over them a few drops of vinegar, then dust with salt and freshly ground pepper. Sprinkle with chopped chives and string beans.