Caesar Salad in Endive
1 small garlic clove
Salt and pepper
2 tablespoons lemon juice
1/2 teaspoon finely grated lemon zest
2 tablespoons extra-virgin olive oil
Mash the garlic with a pinch of salt. Whisk in mayonnaise, lemon juice, lemon zest and olive oil. Season with salt and pepper.
6 California endives
1/4 cup parmesan cheese
Separate endive heads into single leaves. Sprinkle parmesan cheese and croutons in each leaf and drizzle with dressing.
Adapted from Food and Wine’s Caesar Salad Spears.