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1
Turn on the broiler.
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2
Discard any of the endives bruised or wilted outer leaves.
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3
Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem.
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4
Wash the endive under cold running water, then shake off the moisture.
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5
Cut each head of endive in half lengthwise.
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6
Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
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7
Place the endive cut side up on a broiling pan.
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8
Sprinkle liberally with salt and grindings of pepper and pour the olive oil over it in a thin stream.
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9
Insert the pan in the broiler at the level farthest away from the heat.
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10
After 10 minutes, turn the endive over and baste with the oil in the pan.
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11
After 7 or 8 minutes, turn the endive over once more so the cut side will again be facing up.
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12
Baste again with the oil from the pan, directing it, as much as possible, between one leaf and another, and adding fresh, raw oil if necessary.
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13
Bake for about 5 minutes, depending on the thickness of the endive.
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14
It is done when you can easily pierce the root end with a fork.
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15
Expect the tips of the leaves to be somewhat blackened.
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16
It is not only acceptable, but desirable.
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17
Serve hot or even lukewarm.
