Puntarelle

Until recently, this wonderful green belonged to Italy alone. Perhaps to thank the New World for the gift of tomatoes, Italy sends us puntarelle.

• 1 head puntarelle
• 2 garlic cloves
• 4 anchovies
• 1 1/2 tablespoons red wine vinegar
• Freshly milled black pepper
• 1/4 cup olive oil

METHOD

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.

Serves: 4

Contributor: Diana Farrell Serbe for Virginia Rosso

 

Tip: Puntarelle is a variety of chicory. Its leaves resemble the notched leaves of dandelion.

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