Mary Contini's Bitter Salad with Puntarelle

Ingredients:
4 salted anchovies
8 wild garlic cloves (or 1 ordinary garlic clove)
6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp finely chopped flatleaf parsley

Place all your salad ingredients in a large bowl (such as puntarelle, chicory, radicchio).

Rinse the anchovies and remove the bones. Place the fish in a pestle, add the garlic and a sprinkling of salt, and use the mortar to pound into a paste.

Mix in the olive oil, vinegar and parsley. Taste and adjust the seasoning.

Pour the dressing over the salad leaves and toss well. Serve with plenty of crust bread.