Puntarelle Salad with Anchovy-Garlic Dressing

Ingredients

Salt

to taste

Black pepper

to taste

Extra virgin olive oil

1/4 cup

Red wine vinegar

2 tablespoons

Anchovy fillets

4, finely chopped

Garlic

2 cloves, minced

Puntarelle

1 large head, cut into thin strips

Instructions

1. Begin by preparing the Puntarelle. Cut it into thin strips and place them in a bowl of ice water for about an hour. This technique, traditional to Rome, makes the Puntarelle curl up and become wonderfully crisp.
2. While the Puntarelle is soaking, prepare the dressing. In a small bowl, combine the minced garlic, finely chopped anchovies, red wine vinegar, and extra virgin olive oil. Stir until well combined. This punchy, flavorful dressing is the soul of the dish.
3. After an hour, drain the Puntarelle and pat it dry with a clean kitchen towel.
4. Place the crisp Puntarelle in a large salad bowl and pour the dressing evenly over it. Toss until every strip of Puntarelle is well coated with the dressing. This step infuses the chicory with the robust flavors of the dressing.
5. Season the salad with salt and freshly ground black pepper to taste.
6. Serve the salad immediately for a crisp, refreshing experience or refrigerate it for a few hours to allow the flavors to meld together for a more intense taste. Enjoy this authentic Italian delight as a standalone light meal or as a palate-cleansing side dish.