6 Belgian Endives
Extra-virgin olive oil
Salt
1 tablespoon Lemon juice
Sauce Gribiche
1 Hard-cooked egg
1 medium shallot, diced fine
2 tablespoon chopped parsley
2 tablespoon chopped chervil
2 tablespoon thinly sliced chives
1 teaspoon chopped tarragon
Zest of 1/2 lemon, chopped fine
1 tablespoon capers, rinsed and chopped
3 gherkins, diced fine
3/4 cup extra-virgin olive oil
Salt
Over medium heat, bring a pot of water to a full boil and lower egg into the water, turn down the heat and cook for exactly nine minutes. Remove the egg and immerse in ice water. After a minute or so, remove the egg and crack the shell all over and return to the ice water. After five minutes, remove the egg and peel.
Combine the shallot, parsley, chervil, chives, tarragon, lemon zest, capers, gherkins and olive oil and season to taste. Chop the egg yolk and dice the white and stir into the herb-oil mixture.
Trim the discolored root end of the endives and remove any damaged outer leaves. Cut lengthwise in half. Steam the endive halves until just done, then brush with olive oil and grill over medium coals until well browned and tender. (Or just grill, without steaming, but sprinkle with some water before grilling to prevent burning).
Arrange endives on a platter. Add the lemon juice to the sauce, taste and adjust with more salt and/or lemon juice as needed. Spoon the sauce over the endives and serve.