Prepare the Puntarelle: Begin by removing the outer leaves of the puntarelle. These can be steamed and served as a side dish or added to soups. The star of the dish is the thick inner stalks, which should be sliced into ¼-inch strips.

Soak in Ice Water: Drop the slices into a bowl of ice water and let them soak for about an hour. Over time, they will curl into delicate spirals.

Prepare the Dressing: While the puntarelle is soaking, prepare the vinaigrette by soaking the smashed garlic in red wine vinegar for about 30 minutes. Then, mix in extra virgin olive oil and season with salt and pepper.

Assemble the Salad: Once the puntarelle has curled and absorbed the ice water, drain it and remove excess moisture. Toss it with the prepared vinaigrette and adjust seasoning to taste.