Salad
Cut the root from a head of endive, pull the leaves apart, wash in cold water and let stand in clear water for fifteen minutes to crisp, then drain; into a bowl place one-half of a teaspoonful of salt and one quarter of a teaspoonful of pepper; add four tablespoonfuls of olive oil and stir until the salt is dissolved, then add gradually one tablespoonful of vinegar, stirring rapidly until all is in and the mixture is slightly thicker and of a pale gray color; sprinkle this over the endive, which has been arranged in the salad bowl, and serve at once.