Add the garlic to a small mixing bowl with the vinegar, mix and set aside while you cut the anchovies and make the vinaigrette.
Drain the anchovies and pat dry on a paper towel. Cut the anchovies into thin slices. Mash the anchovies and vinegar very well with a fork or a small whisk.
Drizzle in the oil, beating with a fork until all the oil is added.
Puntarelle
If using a mandoline slicer, shave the heart into ¼ inch thick slices. Stack the slices on top of each other, then cut into julienne.
If using a puntarelle cutter, break the heart into buds. Press each bud through a puntarelle cutter.
Soak the sliced chicory in iced water for 30 minutes.
Drain the puntarelle, wrap in a clean towel and allow it to rest and drain. You can also spin it dry in a small salad spinner.
Serving
Toss the puntarelle with the anchovy dressing, add salt and pepper to taste. Finish with a squeeze of lemon. Serve the salad cool or at room temperature.
Video
Notes
NotesInstead of the rustic dressing with chopped anchovies, you could also use a pureed version like my Anchovy vinaigrette.