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Chicory And Tomato Salad

ingredients

serves 6
1 garlic clove
300 g (10 oz) spadona chicory (French or Belgian endive (Witloof chicory) or young spinach leaves
3 ripe salad tomatoes, sliced
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
salt and peppe

method

1. Rub the garlic clove around the inside of a salad bowl, pressing lightly, and discard.

2. Wash the chicory, spin dry and arrange in a tight bunch with all the stems together.

3. Using a knife or with scissors, slice the chicory paper thin and arrange in the salad bowl.

4. Arrange the tomatoes around the chicory.

5. Dissolve a little salt with the vinegar, add the oil and mix well to blend.

6. Pour over the salad and serve immediately.

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