Parmesan Walnut Salad in Endive Leaves

• 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

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

garlic, mayonnaise, lemon juice, olive oil, parmesan, celery, endives, walnuts, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/parmesan-walnut-salad-in-endive-leaves-13042 (may not work)