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1/2 head endive lettuce
3-6 grape tomatoes, sliced
garlic salt, to taste
coarse ground black pepper, to taste
extra virgin olive oil, to taste
Rinse the lettuce under running water, ring it out and lay on a cutting board. Chop end off and slice.
Separate endive between two plates.
Slice both ends off the orange, put off to the side. Slice the rest of the orange, parallel to the ends you just cut off. Then cut each slice in half.
Cut or use your fingers to peel the half moon orange slices away and add to the top of the endive. Do this over the plates so any juice that comes out falls onto the greens.
Add sliced grape tomatoes to the orange & endive.
Already translated. Translated by Carlos Moncada