Puntarelle are a variety of chicory and its bittersweet shoots works perfectly with a tangy dressing.
You can find them in London in some greengrocers and are a bit of a faff to clean and prepare but the results are incredible, trust me!
This is the Roman way to prepare them, you will need a bowl full of water and ice and soaking them in it will make them wonderfully curly.
Ingredients:
1 head of puntarelle
1 clove of garlic
6 anchovies fillets
Extra virgin olive oil
2 tbsp white wine vinegar
salt to taste ( it doesn't require much as anchovies are already salty)
Method :
Wash the puntarelle and strip away the leaves, you will need to carefully cut thin strips from the bulbs and let them soak in the iced water for at least 30 mins.
Prepare the dressing by crushing the garlic, chop the anchovies and mix with oil and vinegar.
Carefully drain the puntarelle and toss in the dressing, taste and adjust with more salt if needed.
You can add more garlic if you wish, make it yours and play with the quantities to your taste!
Buon appetito