Ingredients:
Makes six servings Dressing 1/4 cup mayonnaise (not low-fat) 2 tablespoons extra virgin olive oil 1 clove garlic, finely minced 1 anchovy fillet, finely minced 1-1/2 teaspoons red wine vinegar, or to taste Salt and freshly ground black pepper Salad 9 large California endives, halved lengthwise 2 tablespoons extra virgin olive oil 2 tablespoons freshly grated Parmesan cheese 1 tablespoon minced parsley Make the dressing: In a small bowl, whisk together mayonnaise, olive oil, garlic, anchovy and wine vinegar. Season with salt and pepper. Whisk in a little water to make the dressing thin enough to drizzle.

Instructions:
Preheat broiler and place an oven rack in the lowest position. Cut a thin slice off the rounded side of each endive half so it sits on a baking sheet without rolling. Put endive halves on baking sheet, cut side up. Brush with half of olive oil and season with salt and pepper. Broil until nicely browned in spots, about 10 minutes. Turn endives over, brush with remaining oil and season with salt and pepper. Broil on rounded side until nicely browned and tender, about 10 minutes longer. Turn endives over again, raise oven rack to about 6 inches from heat, and broil briefly to crisp the edges. Transfer endives to a serving platter, cut side up. Drizzle with dressing, then garnish with Parmesan and parsley. Serve hot.