Puntarelle Alla Romana (Puntarelle Salad With Anchovy and Garlic Dressing)

Pluck the outer leaves off the heads of puntarelle, tear or cut into bite-sized pieces, and set aside. Remove the shoots from the heads and, if present, trim and discard the woody bottom end of each. Cut shoots into 1/4-inch-thick strips (you may need to halve or quarter them lengthwise first). If there’s a fatter core, trim off the tougher base, cut it in half lengthwise, and then cut the halves into strips. Serious Eats / Andrew JanjigianSerious Eats / Andrew Janjigian Alternatively, if using endive, quarter endive lengthwise without removing cores. Slice each quarter into 1/8-inch strips lengthwise, at an angle through core, so leaves remain attached. Serious Eats / Andrew Janjigian Transfer prepared puntarelle or endive to a bowl and cover fully with cold water and a handful of ice cubes. Cover with a small plate or other similar object to keep pieces submerged. Refrigerate until curled, at least 2 hours (they may remain submerged for up to 18 hours). Serious Eats / Andrew Janjigian Drain puntarelle or endive and dry in a salad spinner. Refrigerate until needed. Serious Eats / Amanda Suarez Meanwhile, place anchovies, garlic, and salt on a cutting board and mash with the back of a fork until a coarse paste forms. Transfer to a medium bowl. Add vinegar and whisk until uniform. Add oil in a thin stream, whisking constantly, until emulsified. Serious Eats / Andrew Janjigian Add puntarelle or endive, parsley, and half of the capers to bowl and toss to coat with dressing. Season with pepper and salt to taste. Transfer to a serving platter, top with remaining capers, and serve. Serious Eats / Andrew Janjigian