Puntarelle Salad With Anchovy Dressing

1. 1

   Use all of the puntarelle-the leaves and the heart. Slice the heart lengthwise in very narrow pieces, then soak in ice water until leaves become curly.

2. 2

   To make the dressing, smash together the garlic and the anchovies with a little pepper and enough vinegar to cover the anchovies. (Use plenty of anchovies and garlic if you want a strong taste of these. If you don't like either one, stay away from this recipe.) Now add an equal amount of olive oil and beat well until you have a thick infusion and the oil and vinegar are no longer separated. Put the dressing in the bottom of a salad bowl, add the puntarelle, and mix. Serve with lots of bread on the side to dip into the dressing.

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