Puntarelle with Anchovy, Garlic, and Parsley Dressing

1. 1

   To prepare the puntarelle, pull off the funky leaves and trim the ends of the stalks.

2. 2

   Quarter the bigger stalks and slice the smaller stalks in half.

3. 3

   Soak in ice water for about 1 hour.

4. 4

   The leaves will crisp and curl.

5. 5

   Drain.

6. 6

   Put the parsley, garlic, and anchovy fillets on your cutting board and chop them all together fairly finely with your knife.

7. 7

   If you have a mortar and pestle, now would be a great time to use it, and it might make you feel like you were in Rome.

8. 8

   Place in a bowl and whisk together with the oil and lemon juice.

9. 9

   Add freshly cracked pepper to the puntarelle, then toss with enough dressing to coat.

10. 10

    Let it marinate for a couple of minutes, then taste for seasoning.

11. 11

    Mound the salad on a plate and shave large strips of Parmigiano on top with a vegetable peeler.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.