Curly-Leaf Endive Salad

• 1 medium head of curly-leaf endive or escarole
• 2 cloves garlic
• 8 × 1 in.

Carefully wash, drain, and coarsely chop the endives.

Peel the cloves of garlic and slice them in half lengthwise. Rub each crouton with garlic. Set aside.

In a large salad bowl, whisk together the mustard, vinegar, oil, salt, and pepper. Then place the croutons in the bowl and stir to coat them with the dressing. Add the endives, toss, and serve immediately.