Endives With Anchovy Dressing from Mietta's Recipe Collection

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The 2008
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Endives With Anchovy Dressing

Ingredients

4 large Belgian Endives

Belgian Endives Belgian Endives

16 Anchovy Fillets

Anchovy Anchovy

1 teaspoon (or more to taste) French Mustard

Mustard Mustard

Freshly ground Black Pepper

Capsicum Capsicum

2 tablespoons Vinegar

Vinegar Vinegar

1/2 cup Olive Oil

Olive Oil Olive Oil

Method

Choose fresh, solid Belgian endives. Trim, wash and dry them, but do not separate the leaves. Mash the anchovies, stir in the mustard, season lightly with pepper, add vinegar and blend thoroughly. Finally, add the oil gradually, beating constantly, until the sauce has the consistency of very heavy cream. Serve the sauce separately, so that each diner may help himself, dipping each endive leaf into the sauce.

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