This classic Italian salad recipe makes ingenious use of puntarelle greens.
1 head puntarelle, trimmed of root end and then with greens thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tablespoons high-quality olive oil
3 tablespoons red or white wine vinegar
Sea salt and fresh ground pepper
1. Place the puntarelle into a bowl of ice water and let sit for 1 hour.
2. Meanwhile, finely chop and smash anchovies and garlic to make a paste, then whisk in the olive oil and vinegar to make a smooth dressing. Season with salt and pepper.
3. Drain puntarelle and pat dry, then toss with dressing. Serve immediately.