Gabrielle Hamilton'S Endive Salad In The Roman Puntarelle Style

1. 1

   Trim the brown bits at the base of each head of endive. Cut into long, thin strips, top to bottom, like straw. Place in a metal bowl and scatter the ice on top.

2. 2

   Mince the anchovies very fine. Microplane the garlic, wasting none. Whisk together the garlic, anchovies, lemon juice, extra-virgin olive oil, salt, and many grinds of black pepper. Drizzle all over the endive and toss well to blend with the cold water from the melting ice. Be sure it has all its accumulated dressing when you portion -- the garlic is ferocious and needs to be tamed by the water.

* Per serving · 4 servings · Values may vary.

No additional tips available.