Puntarelle Salad with Anchovy Vinaigrette
For the Anchovy Vinaigrette:
In a food processor, blend together the olive oil, lemon juice, vinegar, garlic, lemon zest, capers, and anchovies. Taste and season with salt and pepper.
To Assemble and Serve:
Dress the raw shaved puntarelle hearts with the Anchovy Vinaigrette and serve.