Trim and cut up finely a good-sized head of endive, and add a dressing made of two parts of olive oil to one of tarragon vinegar, a teaspoonful of anchovy paste, a little celery seed, and pepper and salt. Place in the salad bowl a hard crust which has been well rubbed with a clove of garlic. Add the salad with its dressing, and toss the whole for a few minutes, after which remove the crust. This gives just a suspicion of garlic without offending the taste.