This is the time of year when food is best prepared simply and quickly and eaten outside with an easy bottle of white wine. I'm a huge advocate of grilling firm greens and this recipe is no different; we've made it twice already in the past week! As a side note, our gas main has been turned off for 3 weeks now (they thought there was a gas leak inside the building) so I've had little choice but to grill everything, but of course I'm not complaining.
This dressing is sort of a riff on a classic Caesar dressing, but without the egg yolks, so it's much lighter and zingy-ier (I know that's not a real word) than Caesar. I would recommend that you don't skip the anchovies, but if their flavor bothers you, make the dressing well in advance and let it sit so that the fish flavor mellows.
For the salad:
- 2-3 Belgian Endives, halved (portion ~1 endive per person)
- olive oil, brushed over endives
- shaved Parmesan
- Caper-Anchovy dressing (below)
For the dressing:
- 2 tablespoons lemon juice (about half a large lemon)
- 2 tablespoons olive oil
- 1 teaspoon capers, chopped finely
- 2-3 anchovies, chopped finely
- freshly ground black pepper, to taste
- kosher salt, to taste
Get the grill very hot. Place the endives, cut side down on the grill - about 5 minutes. Give them one flip to get grill lines on the bottom as well. The endives are done when they feel soft when squeezed and the edegs are charred.
Chop the capers and anchovies together, very finely. Add them to the lemon juice and whisk the olive oil in. Add a small amount of salt and lots of freshly cracked pepper. The dressing should be somewhat chunky. Just before serving, drizzle the dressing over the cut side of the endives. Top with shaved parmesan and serve.