1 head curly endive
3 or 4 potatoes, boiled, peeled and sliced
2 hard cooked eggs, cut in half lengthwise
Pinch of salt
1/4 tsp. pepper
1/8 tsp. oregano
1 clove garlic, minced
Juice of 1 lemon
1/4 c. oil

Wash endive and pat dry with paper towels. Remove tough outer leaves. Cut endive coarsely and place in a salad bowl. Add potato slices and eggs. Season with salt, pepper, oregano and garlic. Squeeze lemon juice over salad and sprinkle with oil. Toss gently and serve.