Ingredients

• 400 g clean chicory
• 40 g shelled walnuts
• 40 g Grana Padano Dop
• anchovies in oil
• salt
• extra virgin olive oil

For the recipe of chicory salad, cut the puntarelle in half lengthwise and dip them in ice water. Toast the walnuts in a pan for 3-4 minutes, until they begin to brown. Reduce the grain in small flakes. Blend 70 g of anchovy oil with an immersion blender. Season the puntarelle with the anchovy oil, season with salt and place them on the plates, completing them with the toasted walnuts and the parmesan shavings.