Puntarelle in an anchovy sauce

  

Ingredients

A bunch of young puntarelle , trimmed and thinly sliced. I like to steam the leaves for another dish

4 anchovy filets

1 clove garlic, minced

5 tbsp. extra-virgin olive oil

3 tbsp. red or white wine vinegar

Sea salt and freshly ground black pepper, to taste

Instructions

Put the puntarelle into a bowl of ice water; let sit for 1 hour which makes it nice and crispy. Finely chop and smash anchovies and garlic to make a paste; whisk in the oil and vinegar to make a smooth dressing. Season with salt and pepper. Drain the puntarelle and pat dry; toss with dressing.