Ingredients

• 1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 1 tablespoon mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)
• 1/2 cup finely chopped celery
• 4 Belgian endives
• 1 cup walnuts, toasted lightly and chopped fine
• 1/4 cup finely chopped fresh flat-leafed parsley leaves

Instructions

1. In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
2. Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
3. Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.