Puntarelle is also called Catalonian chicory, though I think of it as a truly Italian vegetable. It is in the chicory family, with thicker stalks tapering to serrated leaves that look a bit like those of a dandelion. The leaves have a little bite to them, with more of a fennel-endive thing going on in the stalks. It might take some searching to find it in the market—you could always try asking your market if they would order it—but it’s worth seeking out. In Rome, puntarelle is traditionally paired with strong flavors such as anchovy and garlic that can match the strong flavor of the vegetable, as I do here, along with an ice-water soak that takes off some of the edge. If you can’t find puntarelle, I suppose you could substitute frisée, but then you’re kind of missing the magic.

　　

Ingredients

serves 4

　　2 heads puntarelle

　　6 sprigs parsley

　　1 clove garlic

　　6 to 8 anchovy fillets, to taste, rinsed if packed in salt

　　1/4 cup extra-virgin olive oil

　　Juice of 1 lemon

　　Freshly cracked pepper

　　Parmigiano-Reggiano, for serving

　　

Step 1

To prepare the puntarelle, pull off the funky leaves and trim the ends of the stalks. Quarter the bigger stalks and slice the smaller stalks in half. Soak in ice water for about 1 hour. The leaves will crisp and curl. Drain.

　　

Step 2

Put the parsley, garlic, and anchovy fillets on your cutting board and chop them all together fairly finely with your knife. If you have a mortar and pestle, now would be a great time to use it, and it might make you feel like you were in Rome. Place in a bowl and whisk together with the oil and lemon juice.

　　

Step 3

Add freshly cracked pepper to the puntarelle, then toss with enough dressing to coat. Let it marinate for a couple of minutes, then taste for seasoning. Mound the salad on a plate and shave large strips of Parmigiano on top with a vegetable peeler. Serve.

　　Ethan Stowell's New Italian Kitchen