Roman Puntarelle Salad

When I went to Rome last month I discovered this salad and I was in loove....

500g puntarelle, trimmed, 100 ml extra virgin olive oil, 2-3 tbsp white wine vinegar,
6-8 anchovy fillets (in olive oil), 2 garlic cloves

Prepare the puntarelle (or for an easy life buy them ready-trimmed).
Put the olive oil, vinegar, anchovies, and chopped garlic in a bowl and whisk until well-blended and emulsified. Taste and adjust seasoning to your preference. Add the puntarelle and toss well in the dressing until coated. Serve as a side dish.