Puntarelles (shown opposite) are a bitter green used in Italian cuisine, particularly in Rome, where they are served with a dressing of anchovies, garlic, and olive oil. Before eating, soak the puntarelles in ice water for at least 1 hour or up to 12 hours. The longer they soak, the more the bitterness mellows, and the stems become crisp and curly. The strong flavors of the anchovies and garlic, along with the fat from the olive oil, evoke a surprising sweetness from the puntarelles. The overall flavor is similar to that of a Caesar salad, but with a deep, earthy note from the dark greens. Try this salad with the Tortilla Española (page 36) for a beautiful summer meal with Mediterranean flavors.

　　

Ingredients

serves 4

　　1 bunch puntarelles

　　2 large cloves garlic, peeled

　　2 anchovy fillets

　　1/4 teaspoon lemon zest

　　2 tablespoons freshly squeezed lemon juice

　　2 tablespoons olive oil

　　2 teaspoons Dijon mustard

　　Salt and freshly ground black pepper

　　

Step 1

Cut the stems off the puntarelles and set the leaves aside. Slice the stems thinly lengthwise and place them in a bowl of ice water. Gently agitate the stems to remove any dirt and set them aside. Slice the leaves crosswise into strips 1/2 inch wide. Add them to the ice water with the stems, agitate, and set aside in the refrigerator for 1 to 12 hours.

　　

Step 2

To make the dressing, place the garlic and anchovies in a mortar and grind them with a pestle until they are broken down into a paste. Transfer to a large bowl and add the lemon zest and juice, olive oil, mustard, and a dash of salt. Whisk to combine.

　　

Step 3

Lift the puntarelles out of the ice water, leaving any dirt behind, and dry them in a salad spinner. Toss the puntarelles with the dressing.

　　

Step 4

Season with black pepper and serve immediately.

　　Lucid Food