Instructions: You need 4 medium good looking endives (no brown leaves).

Cut each one in half from the root to the tip then into quarters and finally into eighths.

Wash in cold water and drain then pat or spin dry.

Using a pestle and mortar smash up 6 fillets of anchovy and 1 tablespoon of capers (or you can very very finely chop them).

Put the mixture into a bowl and add olive oil and lemon juice dressing (olive oil and lemon juice dressing) but you wont want any salt in the dressing for this one because of the salt in the anchovies and the capers).

Mix thoroughly then add the endive. You may need a tittle extra lemon juice to taste.

I was given endive every day for my staff meals when I worked in France. It was in on and beside every blooming meal I had. It was served raw with no dressing so it was bitter and revolting. After that experience I hated it. I have since learnt that the bitterness of endive realty works if cooked or dressed using flavours with real guts anchovies and lemon are a perfect example. I think this salad is a really classy one great as a starter.

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