Trim away rough stems of puntarelle
just at the point where the stem becomes hollow. Peel off any leaves.
Cut stalks into thin julienne strips. Put in large bowl of chilled water
for two hours. The strips will curl.
In a mortar and pestle, mash the garlic cloves
with the anchovies until they form a thick paste. Add vinegar and fresh
pepper. Stir to loosen paste from sides of mortar.
Transfer to a food processor or a mixing bowl.
Slowly add oil, whisking, until the dressing emulsifies.
Remove puntarelle from water. Drain and pat
dry. Pour on dressing. Toss well to coat all the greens.
viola for Virginia Rosso
Tip: Puntarelle is a variety of chicory. Its leaves
resemble the notched leaves of dandelion.
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