Charred Endive with Warm Garlic-Caper Lemon Sauce

5 tablespoons (75 ml) extra-virgin olive oil, divided
1 small shallot, finely chopped
2 cloves garlic, minced
1 anchovy fillet, minced
2 tablespoons capers, roughly chopped
2 tablespoons fresh lemon juice
1 small handful fresh parsley, finely chopped
4 Belgian endives, halved lengthwise Salt and freshly cracked pepper

In a saucepan, heat 2 tablespoons of the oil over medium-low heat. Add the shallot and garlic and cook, being careful not to brown them, until the shallot is translucent, 2 to 3 minutes. Add the anchovy and cook for 1 minute. Add the capers and lemon juice and cook until heated through, 1 to 2 minutes.

Transfer the mixture from the saucepan to a small bowl. Stir in the chopped parsley and 2 tablespoons oil. Set aside and keep warm.

Preheat the grill over medium-high heat to about 400oF (205oC). Drizzle the endive with the remaining 1 tablespoon oil and season with salt and pepper. Grill the endive until lightly charred on all sides, 8 to 10 minutes total.
Place the endive on a platter and drizzle with the sauce. Serve with extra sauce on the side.