Ingredients
200 g fresh endive, 50 g fresh lily bulbs.
Seasonings
Garlic paste 10 g (about 2 tsp), rice vinegar 10 ml (about 2 tsp), sesame oil 3 ml (about 1/2 tsp), fine salt 1 g (about 1/4 tsp).
Instructions
1. Rinse the chicory/endive thoroughly, then soak it in salted water for 10 minutes.
2. Separate the fresh lily bulb into petals and rinse clean, drain the endive well, then place both in a bowl with minced garlic, rice vinegar, sesame oil, and salt, and toss to combine.