PREPARATION

The day before, bake the red peppers in the oven for 20 minutes (170°C, th.5/6), then peel, remove the seeds, cut them into strips and put them in a bowl. Cover with olive oil and add the chopped garlic clove.
Let it marinate one night.

On the same day, chop the endives and put them in a bowl. Cut the olives into rounds and add them, as well as the marinated peppers, drained. Salt, pepper, sprinkle some of the maceration olive oil and add a sprinkling of sherry vinegar.