Ingredients

• 1 x Head Curley Leaf Endive Lettuce

• 1/2 x Teaspoon minced garlic

• 3 x Tablespoons olive oil

• 5 x Anchovy fillets in olive oil - drained and chopped

• 2 x Tablespoons sherry vinegar

• 1 x Tablespoon Dijon mustard or your choice

Preparation

In a bowl, add the olive oil, minced garlic, anchovies, mustard, black pepper, salt if using as the anchovies a very salty and press the garlic and anchovies to have a smooth emulsion.

Next, remove any tired leaves from the curly leaf endive then remove the hard root end. Slice the curly leaf endive into 3cm pieces and add to the dressing to coat the endive