Puntarelle with Anchovy, Garlic, and Parsley Dressing

• 2 heads puntarelle
• 6 sprigs parsley
• 1 clove garlic
• 6 to 8 anchovy fillets, to taste, rinsed if packed in salt
• 1/4 cup extra-virgin olive oil
• Juice of 1 lemon
• Freshly cracked pepper
• Parmigiano-Reggiano, for serving

1. To prepare the puntarelle, pull off the funky leaves and trim the ends of the stalks.
2. Quarter the bigger stalks and slice the smaller stalks in half.
3. Soak in ice water for about 1 hour.
4. The leaves will crisp and curl.
5. Drain.
6. Put the parsley, garlic, and anchovy fillets on your cutting board and chop them all together fairly finely with your knife.
7. If you have a mortar and pestle, now would be a great time to use it, and it might make you feel like you were in Rome.
8. Place in a bowl and whisk together with the oil and lemon juice.
9. Add freshly cracked pepper to the puntarelle, then toss with enough dressing to coat.
10. Let it marinate for a couple of minutes, then taste for seasoning.
11. Mound the salad on a plate and shave large strips of Parmigiano on top with a vegetable peeler.
12. Serve.

puntarelle, parsley, clove garlic, anchovy, extravirgin olive oil, lemon, freshly cracked pepper

Taken from www.epicurious.com/recipes/food/views/puntarelle-with-anchovy-garlic-and-parsley-dressing-383893 (may not work)