Well-Charred Endives with Anchovy Butter

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.