Puntarella With Green Anchoiade

• 1 1/2 pounds puntarella (Italian chicory) or dandelion greens
• 16 anchovy fillets in oil, rinsed and patted dry
• 2 small cloves garlic
• 15 green olives, pitted
• 4 teaspoons extra vinegar
• 1/2 cup extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 4 slices toasted bread

1. Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds.
2. Using a mandoline, finely slice the remaining core.
3. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.)
4. Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.
5. Prepare the anchoiade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor.
6. With the motor running, pour in the olive oil in a thin, steady stream.
7. Season to taste with salt and pepper and mix again.
8. Place 3 tablespoons of the anchoiade in the bottom of a salad bowl.
9. Add the chilled leaves and mix well.
10. Serve with toasted bread.

puntarella, anchovy, garlic, green olives, extra vinegar, extravirgin olive oil, salt, freshly ground black pepper, bread

Taken from cooking.nytimes.com/recipes/11552 (may not work)