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Provencal Endive Salad
- 6 heads of Belgian endive
- 2-3 Tbsp olive oil
- 2 teaspoons sherry vinegar (optional)
- 1/4 teaspoon finely minced fresh garlic
- 6 to 12 small oil-packed salted anchovy fillets (jarred or canned), to taste
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
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