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Serves 6
1
medium red endive 8
ounces young spinach
7 ounces cooked artichoke
hearts
2 medium 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.
