Puntarelle with Anchovy, Garlic, and Parsley Dressing

Puntarelle is also called Catalonian chicory, though I think of it as a truly Italian vegetable. It is in the chicory family, with thicker stalks tapering to serrated leaves that look a bit like those of a dandelion. The leaves have a little bite to them, with more of a fennel-endive thing going on in the stalks. It might take some searching to find it in the market—you could always try asking your market if they would order it—but it’s worth seeking out. In Rome, puntarelle is traditionally paired with strong flavors such as anchovy and garlic that can match the strong flavor of the vegetable, as I do here, along with an ice-water soak that takes off some of the edge. If you can’t find puntarelle, I suppose you could substitute frisée, but then you’re kind of missing the magic.