Puntarella With Green Anchoiade

1. 1

   Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds.

2. 2

   Using a mandoline, finely slice the remaining core.

3. 3

   (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.)

4. 4

   Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.

5. 5

   Prepare the anchoiade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor.

6. 6

   With the motor running, pour in the olive oil in a thin, steady stream.

7. 7

   Season to taste with salt and pepper and mix again.

8. 8

   Place 3 tablespoons of the anchoiade in the bottom of a salad bowl.

9. 9

   Add the chilled leaves and mix well.

10. 10

    Serve with toasted bread.

* Per serving · 4 servings · Values may vary.