This is a classical witlof salad the way my mother makes it. This recipe is rather common in the Netherlands but I'm not sure if you furriners are as familiar with it, so I'll post it anyway. It's great for people who normally won't eat witlof because of its bitter taste (although the varieties that were grown when I was a kid were much more bitter than those we buy now. Either that or my preferences have changed), because it's got plenty of other stuff to drown out the bitterness, so you hardly taste it at all.

Serves two or three, or serves one on two days.

• 1 large head of witlof or two small ones
• 1 apple. I use Elstar but you may not be able to get those. Use a crunchy apple with a fresh, soursweet, spicy aroma.
• handful of walnuts, chopped
• handful of raisins
• mustard
• lemon juice
• olive oil
• yoghurt
• black pepper
• salt

Not much to tell, really:
Cut the witlof into narrow strips.
Wash the apple, don't peel it, cut it into small pieces.
Make a dressing with the yoghurt, a gush of olive oil, a spoonful of mustard (depending on its strength), a squirt of lemon juice and some pepper and salt.
Put everything, including the walnuts and raisins, into a salad bowl and toss.

For some variety, you can add some peeled tangerine, or some cheese (Edam or Gouda would be fine) cut into cubes.
Add enough cheese and you could have the salad with some bread as a light meal.