The crisp scariola has a salubrious bitter taste; its heart is blanched. The endivia is tousle- headed, fine-leaved, also blanched, and normally called ‘curly endive’ – the familiar winter salad. Both are of the family asteraceae.
Place the well-washed and carefully separated and shaken leaves of these salads in a large wooden bowl. Add 2 desalted anchovies cut into small pieces; a dozen capers, rinsed; a small white onion, bulb and stem, chopped; some tiny shoots of cicoria ‘asparago’; and a freshly pulled bulb offennel, sliced into fine pieces. Dress with a vinaigrette and toss the salad, then add