Endives With Anchovy Dressing

Ingredients
4 large Belgian Endives
16 Anchovy Fillets
1 teaspoon (or more to taste) French Mustard
Freshly ground Black Pepper
2 tablespoons Vinegar
1/2 cup Olive Oil

Method
Choose fresh, solid Belgian endives. Trim, wash and dry them, but do not separate the leaves. Mash the anchovies, stir in the mustard, season lightly with pepper, add vinegar and blend thoroughly. Finally, add the oil gradually, beating constantly, until the sauce has the consistency of very heavy cream. Serve the sauce separately, so that each diner may help himself, dipping each endive leaf into the sauce.