Puntarelle look like green asparagus but are members of the chicory family.I bought two stems. I had to check on internet to find out how to clean them. Remove the outer leaves. Don’t use a knife to break off the eatable part. Cut them lengthwise. Chop each part in thin stripes. Put them in a colander in iced water for at least 1h. Drain and dry.Put 4 anchovies filets (without unsalting) in a salad bowl. Add 1 finely chopped garlic clove, 2 table spoons of white balsamic vinegar, 2 table spoons of good olive oil, a drizzle of water and lots of black pepper. Mix until you obtain a pureed dressing. Addt the puntarelle and some extra green salad. Mix and serve as side dish. Awesome😋
