I bought some puntarelle today ($2 a bunch) at Union Square. I will turn it into a salad but since my partner does not like anchovy, I was thinking of a bacon/shallot dressing that I have used with success on dandelion greens.
Question: Whenever I see this green in a restaurant in Rome, it is sitting in a bowl of ice water, presumably to crisp it before service. Which got me wondering if it would be a good idea to do this not only with puntarelle, but with other somewhat sturdy bitter greens like dandelion.
Any thoughts on this?
Anyone have a great recipe for a dressing w/o anchovies?