Puntarelle With Anchovy Dressing

• 4 handfuls frisee, torn into small pieces (a good substitute for puntarelle, which is rare)
• 1 head Belgian endive, cut into long strips
• 1 clove garlic
• 4 plump anchovy fillets, rinsed
• 2 tablespoons red-wine vinegar
• Extra-virgin olive oil
• Freshly ground black pepper

1. Fill a large bowl with water and ice.
2. Add the frisee and endive and chill for 30 minutes or so.
3. In a mortar and pestle, mash together the garlic and anchovies until a smooth paste forms.
4. Stir in the vinegar.
5. When ready to serve, drain and dry the greens and place in a large bowl.
6. Pour a tablespoon or two of olive oil over the greens and season with pepper.
7. Toss until lightly coated.
8. Divide among four shallow bowls.
9. Serve each with a spoonful of the anchovy mixture dolloped on top, or simply leave the mixture in the spoon set on top of the salad.
10. Each person should mix his or her own salad, using a fork and spoon.

handfuls frisee, endive, clove garlic, anchovy, redwine vinegar, extravirgin olive oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6708 (may not work)