Puntarelle -- Roman Wild Chicory With Anchovy Dressing

1. 1

   Let the puntarelle soak in cold water for half an hour.

2. 2

   In the meantime, crush the anchovies and garlic in a mortar until they become a paste. Blend in the oil, the lemon juice, a pinch of salt and pepper

3. 3

   Drain the puntarelle well and dry on paper towels. Blot up all the water. Place them in a large bowl, toss with the sauce, and serve. [You can also saute the greens briefly if you like, before dressing with the heavenly sauce.]

* Per serving · 4 servings · Values may vary.

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