Puntarelle alla Romana Salad with Anchovy Dressing
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Cooking tools:
- Food processor
- Mortar and pestle
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Serving bowl
- Spoon
- Tongs
Ingredients
- 2 heads fresh puntarelle (or other chicory)
- icy water (as needed for ice bath)
- 1 clove garlic (peeled and chopped)
- 4 oil-packed anchovy fillets (drained)
- 2 tablespoons red wine vinegar
- 1/8 teaspoon crushed red pepper flakes (or to taste)
- 4 tablespoons extra-virgin olive oil
- homemade croutons (or crusty bread for serving)
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