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Grilled or Broiled Endive with Pancetta and Salsa Verde Recipe To learn more, read the article:
Crisp Endive Has a Mellow Side, Too

Grilled or Broiled Endive with Pancetta and Salsa Verde

by Alan Tangren
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You can refrigerate the wrapped, oiled endive for several hours before cooking. For a delicious variation on the salsa verde, add a few salt-packed anchovy fillets. If you're grilling, cook the endive over glowing (not flaming) coals.Serves four as an appetizer.

From Fine Cooking 29, pp. 47-51
October 1, 1998

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