To serve, pat dry the puntarelle, place in a bowl and add the slices of Parmesan / Lisa Barber
Serves 4

Puntarelle is a member of the chicory family that's a favourite in Italy. If you cannot find it, the white heart of celery finely sliced is a lovely substitute.

1 head of puntarelle (or celery)
200g/7oz aged Parmesan, finely sliced

For the dressing

1 bunch of mint, leaves only
3 tbsp good-quality red-wine vinegar
Sea salt and freshly ground black pepper
80ml/3fl oz extra-virgin olive oil

To make the dressing, place the mint in a blender and add the vinegar, a good pinch of sea salt and some pepper. Add the olive oil and blend until you have a vibrant green vinaigrette. Taste and adjust the seasoning if necessary. Set aside while you prepare the puntarelle.

Strip off all the bright green outer leaves, until you arrive at a pale-green oval core. Discard the outer leaves and slice the core into long thin shards. If not using right away, place in a bowl of cold water with a squeeze or two of lemon juice.

To serve, pat dry the puntarelle, place in a bowl and add the slices of Parmesan. Spoon over the dressing and toss together as lightly as possible. Divide among four plates and serve immediately.

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