PUNTARELLES WITH ANCHOVY DRESSING

Puntarelles with Anchovy Dressing image

Yield serves 4

Number Of Ingredients 8

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

Steps:

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.
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.
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.
Season with black pepper and serve immediately.