1-2 heads of Puntarelle
2 cloves of garlic
5 salted anchovy fillets,
2 tablespoons red wine or balsamic vinegar
5 tablespoons olive oil
Salt and Pepper to taste
Clean, trim and cut the puntarelle stalks into long strips. Soak the puntarelle in a bowl of ice water for at least 1 hour, until they curl. Drain and pat dry, place in a serving bowl.
Crush the garlic and mash with ½ teaspoon salt. Add the anchovy fillets and pound until coarsely mashed. Stir in the vinegar. Slowly add oil and stir until well combined.
Pour dressing over the puntarelle and season with ground black pepper. Toss to combine.