Puntarelle alla Romana (Roman Chicory Salad)

Ingredients

• •1 1/2 lb puntarelle, trimmed into thin strips
• •6 anchovy fillets
• •1 clove garlic, minced
• •3 tbsp fresh lemon juice
• •1/4 cup olive oil
• •1/4 tsp black pepper

Directions

1. 1Soak the puntarelle strips in ice water for 20 minutes until curled and crisp.
2. 2Mash anchovies and garlic into a paste.
3. 3Whisk in lemon juice and olive oil.
4. 4Drain and dry the puntarelle thoroughly.
5. 5Toss the shoots with the anchovy dressing and black pepper.
6. 6Serve immediately.

💡 The ice-water soak is not cosmetic; it firms and curls the shoots for the characteristic texture.

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