- 6 red and white Belgian endives, halved lengthwise
- Extra-virgin olive oil, for brushing and drizzling
- Kosher salt
- Freshly ground pepper
Light a hardwood charcoal fire. Brush the endive halves with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just tender, about 15 minutes. Transfer the endives to a platter, tent with foil and let steam for 5 minutes. Remove the foil and let the endives cool to room temperature. Refrigerate if desired. Generously drizzle with olive oil and serve.