Puntarelles with Anchovy Dressing

1. 1

   Cut the stems off the puntarelles and set the leaves aside.

2. 2

   Slice the stems thinly lengthwise and place them in a bowl of ice water.

3. 3

   Gently agitate the stems to remove any dirt and set them aside.

4. 4

   Slice the leaves crosswise into strips 1/2 inch wide.

5. 5

   Add them to the ice water with the stems, agitate, and set aside in the refrigerator for 1 to 12 hours.

6. 6

   To make the dressing, place the garlic and anchovies in a mortar and grind them with a pestle until they are broken down into a paste.

7. 7

   Transfer to a large bowl and add the lemon zest and juice, olive oil, mustard, and a dash of salt.

8. 8

   Whisk to combine.

9. 9

   Lift the puntarelles out of the ice water, leaving any dirt behind, and dry them in a salad spinner.

10. 10

    Toss the puntarelles with the dressing.

11. 11

    Season with black pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.