Ingredients

The following ingredients have 4 Servings
  • 2 heads puntarelle or other chicory
  • 2 garlic cloves
  • 4 or 5 anchovy fillets (under oil)
  • 2 tbsp white wine vinegar
  • 4 tbsp extra-virgin olive oil
  • Salt to taste

Instruction

  • Start by cleaning the puntarelle. Remove the outer leaves. Pull or cut apart the hollow stems at the core of the head. These are white on the bottom, with pale green asparagus-like tips.
  • Now cut off the tough bottom part of the stem and slice them in half lengthwise, and then slice each half into long, thin strips.
  • Fill a large bowl with ice and water and put your sliced puntarelle stems into it. Let them soak for an hour. They will begin to curl.
  • Drain them and pat them dry.
  • To make the anchovy vinaigrette, mash together the garlic and salt. Add the anchovy fillets and pound until coarsely mashed. Stir in the vinegar and extra virgin olive oil and mix well to combine.
  • Drizzle the dressing over the puntarelle and toss to combine.
  • Serve immediately.