Well-Charred Endives with Anchovy Butter


Preparation info

  • Serves


    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Belgian endives can add crisp sweetness to winter salads. Eaten raw, they are not as assertive as some of their chicory relatives, like red radicchio and Treviso. Yet when cooked, endives can sometimes seem unpleasantly bitter. The solution is to brown them quite ruthlessly, until they’re nearly burned. The high heat caramelizes and sweetens the endive in a remarkable way.


  • 4 tablespoons butter, softened
  • 2 teaspoons chopped anchovies
  • 1 garlic clove, smashed to a paste with a little salt or grated
  • ½ teaspoon grated lemon zest
  • 1 tablespoon chopped parsley
  • 2 teaspoons thinly slivered chives
  • Salt and pepper
  • 4 large Belgian endives
  • 1 tablespoon olive oil


    Put the butter in a small bowl, add the anchovies, garlic, lemon zest, parsley, and chives, and mix well. Season with salt and pepper and set aside.

    Cut the endives lengthwise in half, discarding any tough outer leaves, and trim a bit off the stem end. Season on both sides with salt and pepper.

    Heat the broiler. Heat the olive oil in a wide cast-iron skillet over medium-high heat. When the oil is hot, lay the endive cut side down in the pan and let brown for 3 or 4 minutes. Turn the endive over and cook for 2 minutes more.

    Put the pan under the broiler and leave until the endive is well browned and beginning to char. Serve warm, smeared with the anchovy butter.