Puntarelle With Anchovy Mayonnaise Sauce

Method

1. Clean the puntarelle as described in the classic recipe: remove outer leaves, cut the stem at the hollow point, peel or not, and soak in ice water with a squeeze of lemon until curled. Drain well.
2. In a bowl, combine 1 tablespoon of ready-made anchovy mayonnaise sauce with a drizzle of extra-virgin olive oil, a pinch of dried chili, and a pinch of salt.
3. Add the drained puntarelle and toss gently with your hands until the dressing coats the vegetable. Serve immediately.