Prep Time: 30 minutes
Total Time: 30 minutes
- Chicory (see below for amounts and type)
- Olive oil
Once you have washed, picked over, and shredded your puntarelle, grind one or more cloves of garlic in a mortar with a few rinsed, boned anchovies (ideally the kind packed in salt, though you can used canned anchovy filets packed in oil too). When the two are ground to a smooth paste work some good vinegar into the mixture to dilute it, and use the sauce thus obtained to dress your salad.
Note: If you cannot find this particular variety of chicory (which is light green in color, and has long thin serrated leaves) you could also use radicchio rosso. The chromatic effect will be different but the flavor will still be good.