Ingredients:

• 6 heads Belgian endive
• 2 to 3 tablespoons extra virgin olive oil
• 2 teaspoons sherry vinegar (optional)
• 1/4 teaspoon finely minced fresh garlic
• 6 to 12 small oil-packed salted anchovy fillets (jarred or canned), to taste
• 1/2 teaspoon kosher salt
• Pinch freshly ground black pepper