Puntarelle Alla Romana Recipe (Puntarelle Salad With Anchovy and Garlic Dressing)

Ingredients (9)

• 20 ounces (570g) puntarelle (1 to 2 heads) or Belgian endive (8 to 10 heads; a mix of white and red if available), trimmed (see note)
• 8 oil-packed anchovies, drained (32g)
• 2 medium garlic cloves (10g)
• 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
• 3 tablespoons (45ml) red wine vinegar
• 5 tablespoons (75ml) extra-virgin olive oil
• 1/2 cup (20g) fresh flat-leaf parsley leaves
• 3 tablespoons (45g) capers, drained and roughly chopped
• Freshly ground black pepper