Roman Puntarelle Salad (Chicory Salad with Anchovy-Garlic Vinaigrette)

To prepare the Roman puntarelle salad, start by thoroughly cleaning the Catalonia lettuce head, weighing approximately 1.5/2kg (3.3/4.4lbs), from which you'll get about 800 g (1.7 lbs) of puntarelle. Make sure there are no traces of soil. Remove the tougher and fibrous leaves 1, gradually reaching the shoots 2 3, which are the puntarelle.

Trim the outer leaves and then the base of the puntarelle 4 5, then cut them in half 6.

You'll need to obtain very thin strips 7. You can also use a peeler and do it by hand, without a cutting board, but it will certainly take more time. Soak the puntarelle in ice water for at least an hour 8, making sure to change the water at least 2 times 9 during this time. This step will give the typical curly appearance of puntarelle.

Crush half a clove of garlic 1, remove the skin, and chop the clove 11, then mash it with a knife 12.

Once it's almost reduced to a cream 13, transfer it to a small bowl along with the drained anchovies 14 and extra virgin olive oil 15.

Also, add the vinegar 16, then mix to dissolve the anchovies 17. Emulsify, then adjust with salt and pepper 18 to taste.

Mix again until you achieve a homogeneous emulsion 19. If you prefer, you can leave some crumbled anchovy pieces. Drain the puntarelle 20, place them on a dry kitchen towel, and pat them gently 21. This step is important to dry them well without breaking or flattening them excessively.

Place them in a large bowl, drizzle with the emulsion before serving 22 23, and if you like, add a sprinkle of pepper. Your Roman puntarelle salad is ready to be served as a tasty side dish or appetizer 24.