6 stems off a chicory stalk
4 tender Belgian endives
3 stems off the tender part of the celery
4 tablespoons of olive oil
2 garlic cloves (crushe'd and chopped)
2 tablespoons of capers (chopped)
vegan white wine vinegar
salt to taste
fresh ground pepper
1) Clean chicory and endives and bruise them with the handle of your knife, then chop them up. Ideally you should rip the leaves up on your chicory by hand and once you get to the firmer part of the stalk cut it up.
2) Chop up celery.
3) Mix together then add garlic.
4) Then let it be, mixed together on the counter for 30 minutes. The bruised endive and ripped chicory will then draw in more of the garlic flavour.
5) After this put in oil and vinegar, salt, pepper and capers and then chill it in the refridgerater.
DO NOT PUT IN TOO MUCH VINEGAR JUST SPRINKLE IT FOR FLAVOUR!