Ingredients
8
large celery ribs, strings discarded and ribs halved lengthwise
8
flat anchovy fillets, chopped (1 1/2 tbsp)
1
small garlic clove, chopped
1
tbsp white-wine vinegar
6
tbsp extra-virgin olive oil
Directions
2.
Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water.
3.
Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes.
4.
Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour.
5.
Trim endive and separate leaves. Keep chilled, covered, until ready to serve.
7.
Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified.
8.
Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping.
9.
*Puntarelle is available by mail order from Lucio Gomiero\'s European Vegetable Specialties Farms, radicchio.com.
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