Organic Puntarelle Chicory ( 1 head )

This variety of Italian chicory has long been a staple in Italy but has only begun appearing on American menus in recent years. The tougher exterior leaves carry a pronounced bitterness that's best mellowed through cooking (much like dandelion greens), whereas the tender inner ribs offer a gentler, crisp flavor with a pleasant, slightly sharp finish. In the traditional Roman preparation known as Puntarelle alla Romana, these pale inner shoots are cut into thin ribbons or shaved, then submerged briefly in ice water—a technique that prevents discoloration while causing the strips to form attractive curls—before being tossed with a tangy dressing of citrus, anchovies, and garlic. These same delicate stalks are equally delicious when shaved and preserved as pickles, or when grilled or roasted intact and subsequently cut into bite-sized pieces.