- 1 large or 2 smaller heads puntarelle
- 2 anchovy fillets
- 2 teaspoons capers, soaked
- ½ clove garlic
- ½ cup olive oil
- Juice of 1 lemon, or more to taste
- Freshly ground white pepper
- ½ bunch flat-leaf parsley leaves, chopped
- ¼ cup grated Pecorino Romano, plus more
- Black pepper
- Separate and wash the greens in cold water, then spin dry. Cut off the extremities: the harshly bitter green tips and the woody white bottom ends. Coarsely chop the remaining greens into manageable lengths.
- Chop the anchovies, capers, and garlic into a near paste. (Roughly chop each one, then combine and work over the pile with your knife.) Transfer the paste to a bowl, add the olive oil, lemon juice, and white pepper to taste, and whisk together. Taste and add more lemon juice if needed, then stir in the parsley and cheese.
- Toss the puntarelle with the dressing and divide the salad among serving plates. Scatter with the grated cheese. Offer black pepper and additional cheese at the table.