Celery, Radishes, and Endive with Anchovy Dressing

1. 1

   Cut celery ribs crosswise into thirds.

2. 2

   Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole).

3. 3

   Transfer as cut to a bowl of ice and cold water.

4. 4

   Trim stem end of each radish to create a flat surface.

5. 5

   Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end.

6. 6

   Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact.

7. 7

   Transfer to ice water.

8. 8

   Repeat with remaining radishes.

9. 9

   Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour.

10. 10

    Trim endive and separate leaves.

11. 11

    Keep chilled, covered, until ready to serve.

12. 12

    Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl).

13. 13

    Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified.

14. 14

    Drain celery and radishes and pat dry.

15. 15

    Serve vegetables with individual ramekins of dressing for dipping.

16. 16

    *Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, radicchio.com.

* Per serving · 4 servings · Values may vary.