Catalan chicory, or puntarelle, is the green of choice for this salad dressing, although Belgian endive can also he substituted. Arugula and most other full-flavored salad greens also pair well with the dressing.

　　As regards anchovies, whole ones packed in suit are more work to cook with but taste best; bottled anchovies are a good second choice; canned (and therefore hidden from inspection) are the last decent option. Anchovy paste is made from leftovers and not really worth buying.

　　Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　3 whole anchovies packed in salt or 6 bottled or canned flat anchovy fillets

　　1/4 cup plus 2 tablespoons red-wine vinegar

　　2 to 3 garlic cloves

　　1/2 cup extra-virgin olive oil

　　fine sea salt to taste

　　freshly ground black pepper to taste

　　In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.

　　Reprinted with permission from Red, White, and Greens: The Italian Way With Vegetables, copyright 1996 by Faith Willinger. Buy the full book on Amazon.