Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*.

　　Active time: 45 min Start to finish: 1 3/4 hr

　　

Ingredients

Makes 4 first-course servings

　　

For vegetables

8 large celery ribs, strings discarded and ribs halved lengthwise

　　1 bunch small radishes

　　1 Belgian endive

　　

For anchovy dressing

8 flat anchovy fillets, chopped (1 1/2 tablespoons)

　　1 small garlic clove, chopped

　　1/2 teaspoon salt

　　1/2 teaspoon black pepper

　　1 tablespoon white-wine vinegar

　　6 tablespoons extra-virgin olive oil

　　

Prepare vegetables:

Step 1

Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water.

　　

Step 2

Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes.

　　

Step 3

Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour.

　　

Step 4

Trim endive and separate leaves. Keep chilled, covered, until ready to serve.

　　

Make dressing:

Step 5

Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified.

　　

Step 6

Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping.

　　

Step 7

*Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, radicchio.com.