Puntarelle Salad Prep Time: 25 minutes Cook Time: 0 minutes Servings: 4 Serving Size: 1 cup Ingredients - 1 head puntarelle, 1 1/2 - 2 lbs, untrimmed - 2 cloves garlic, mashed - 1 tablespoon wine vinegar, red or white - 1 teaspoon anchovy paste (or 1 anchovy, minced) - 1 teaspoon Dijon mustard - 1/4 cup olive oil - salt and pepper to taste - edible flowers for garnish (optional)    Punarelle makes a crisp and refreshing salad. It is a variety of chicory, and has the slightly bitter undertone characteristic of chicories. Don't leave out the anchovy in the dressing. It will not be identifiable but adds an important depth of flavor.   Directions Trim off any outer green leaves (discard or save for use as cooked greens). Slice the hollow stalks lengthwise into narrow strips (about 1/4"); cut the strips into pieces 2 to 3	1

	inches long. Soak the pieces in ice water for 15 minutes (or up to an hour). Most will curl up. Whisk remaining ingredients (except flowers) together to make the dressing. To serve, drain puntarelle pieces and spin or pat dry. Toss with dressing. Scatter flowers over, if using.	2