Courtesy of Inger-Lise McMillan

1 bunch chicory greens (cicoria catalogna), or other bitter greens such as dandelion

4 anchovy fillets (bottled in oilve oil), finely chopped (can be substituted with 2 tsp. anchovy paste)

1-2 cloves garlic, crushed in garlic press, or finely chopped

2 Tablespoons White Wine Vinegar

4 Tablespoons extra virgin olive oil (for the love of all things good, use ‘first cold-pressed’)

White pepper

Salt to taste

Wash the greens and chop them into 3-inch pieces. If a milder flavor is desired, soak them in ice water for 1 to 2 hours.

Combine the anchovy and garlic in a mortar. Add a large pinch of salt and pound into a coarse paste. Add a large pinch of white pepper and the vinegar and stir to combine. Drizzle in the olive oil and stir. Pour dressing over greens and toss until well combined.

Lise Says: Thanks to Mattia Pasquini who introduced me to this dish, and to fellow Chicory lover Massimiliano Colletti of the blog ultimasigaretta, who inspired so much of my Italian cooking.

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