Radicchio & puntarelle salad with anchovy dressing

• puntarelle↗1 head head
• radicchio↗1 small head small head

  Trevigiano, sliced into think strps

• olive oil↗150ml ml
• large garlic clove↗1

  finely chopped

• anchovies↗50g g

  drained if in oil

• chardonnay vinegar↗80ml ml

  or white wine vinegar

Step-by-step instructions

1. 1

   To make the dressing, heat a little of the oil in a pan and cook the garlic briefly (don’t let it brown). Tip into a blender with the other ingredients and the remaining oil, and blitz to a smooth dressing.

2. 2

   Pull the stalks off the puntarelle to find the core and cut the individual bulbs into thin shreds. Put straight into ice-cold water to soak for 1 hr. Drain well, then toss with the radicchio and anchovy dressing.