Serves: 6

1 medium red endive
8 ounces young spinach
7 ounces cooked artichoke hearts
2 endives sliced into thin rings
1 clove garlic
1 boiled egg
3 tablespoons olive oil
1/4 cup wine vinegar
salt and pepper to taste

Remove outer endive leaves and discard. Separate leaves.
Remove long stems from spinach. Wash and spin dry.
Drain artichoke hearts and cut each in half. Slice onions into thin rings.
Cut garlic clove in half.
Using the cut side, rub garlic around the inside of a salad bowl.
Combine endive, spinach, and artichoke hearts in salad bowl.
Scatter onion rings over greens.
Chop hard-cooked egg. In a small bowl, beat together oil, vinegar, salt and pepper to taste and shredded endive stem, and pour over salad. Sprinkle with chopped egg before serving.

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