Mar 8, 2010

Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)

Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.

Credit: Todd Coleman

8 oz. young puntarelle or dandelion greens,
trimmed and thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tbsp. extra-virgin olive oil
3 tbsp. red or white wine vinegar
Kosher salt and freshly ground black pepper,
to taste

1. Put puntarelle into a bowl of ice water; let sit for 1 hour. Meanwhile, finely chop and smash anchovies and garlic to make a paste; whisk in oil and vinegar to make a smooth dressing. Season with salt and pepper. Drain puntarelle and pat dry; toss with dressing.

SERVES 4