It's actually a form of romesco.
Place almond and hazelnut packets on the cooler side of grill and cook, turning occasionally, until lightly brown and fragrant, 5-10 minutes.Meanwhile, place chilies and tomato halves over hot side of grill and cook, turning occasionally, until chilies are dark and blistered on all sides and tomato is charred in spots, about 5 minutes. Let cool, then discard seeds and stems from chilies.
Blend until a thick purée forms, then add olive oil and blend until incorporated. Season with salt. You should have about 2 cups sauce, which can be kept refrigerated for up to 1 week.To make the salad, lightly dress endives and spring onions with olive oil, then grill over high heat, turning, until charred in spots. Chop endives and spring onions and transfer to a serving bowl. Spoon a generous dollop of sauce on top, add anchovies, if using, and serve.
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