Name: Insalata di Puntarelle
Yield: Makes 4 servings
Ingredients: 3 garlic cloves, chopped; 3 anchovy fillets, rinsed, patted dry; Large pinch of coarse kosher salt; 1/4 cup extra-virgin olive oil; 1 tablespoon red wine vinegar; 2 teaspoons Dijon mustard; 4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips; 4 celery stalks (about 1/2 pound), cut into 4-inch lengths, then cut lengthwise into thin strips

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Insalata di PuntarelleBrian Leatart

Puntarelle are the inner hearts of cicoria catalogna, a kind of chicory — and one of the greatest treats of springtime in Rome. The hearts are trimmed out of the large heads and cut into thin shreds that curl up when immersed in ice water. Since puntarelle are not easy to find in this country, a mix of Belgian endive and celery serves as a wonderful substitute: Together, they have the same addictive bittersweet-crisp quality.

Market Tip

Choose Belgian endive with tight firm heads and no brown edges. A newly available variety has petals with red-tinged edges that would look pretty in the salad. Use only the tender, crisp inner stalks from a bunch of celery

Recipe notes

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