Grilled Or Broiled Endive With Pancetta And Salsa Verde

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 Tbs. capers, rinsed, drained, and chopped

Salt and freshly ground black pepper to taste

1 Tbs. white-wine vinegar

1 lemon, halved

16 thin slices pancetta, about 1/8 inch thick

1/4 cup sliced shallots (2 small)

1 to 2 cloves garlic, chopped; more to taste

1 hard-cooked egg

1 cup tightly packed flat-leaf parsley leaves

Grated zest of 1/2 lemon

4 medium heads Belgian endive, steamed 10 minutes and cooled)

2 Tbs. extra-virgin olive oil

Freshly ground black pepper to taste

3 oz. (1/4 cup plus 2 Tbs.) excellent-quality extra-virgin olive oil

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