Roman-style Puntarelle Salad

Method

1. Keep the puntarelle in ice water with lemon to maintain crispness and prevent oxidation.
2. Prepare the sauce: crush a small piece of garlic in a bowl.
3. Add the anchovies (one whole anchovy, boned and chopped, plus some filleted anchovies).
4. Add white wine vinegar, chili pepper, and extra virgin olive oil.
5. Whisk vigorously until an emulsion forms.
6. Drain the puntarelle and pat dry quickly – do not heat them.
7. Taste the sauce; no salt is needed because the anchovies are salty.
8. Dress the puntarelle with the sauce and mix thoroughly with your hands.
9. Serve immediately, optionally with crusty bread.