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1
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
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2
and
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3
the grilling grate.
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4
Place almond and hazelnut packets on the cooler side of grill and cook, turning occasionally, until lightly brown and fragrant, 5-10 minutes.
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5
Meanwhile, place chilies and tomato halves over hot side of grill and cook, turning occasionally, until chilies are dark and blistered on all sides and tomato is charred in spots, about 5 minutes. Let cool, then discard seeds and stems from chilies.
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6
Set bread over hot side of grill and cook, turning, until toasted on both sides.
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7
In a blender, combine chilies (see note), tomato, almonds, hazelnuts, bread, garlic, sherry vinegar, and 1/4 cup cold water. Blend until a thick puree forms, then add olive oil and blend until incorporated. Season with salt. You should have about 2 cups sauce, which can be kept refrigerated for up to 1 week.
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8
To make the salad, lightly dress endives and spring onions with olive oil, then grill over high heat, turning, until charred in spots. Chop endives and spring onions and transfer to a serving bowl. Spoon a generous dollop of sauce on top, add anchovies, if using, and serve. Salad can be warm or at room temperature. The remaining sauce can be used as a condiment for sandwiches, a dip for vegetables, and more.
