Puntarelle with mint, anchovies and mozzarella

Serves 6

Divide the mozzarella among six plates and arrange the puntarelle salad alongside it © Lisa Barber

1 small bunch of basil, leaves only
1 bunch of mint, leaves only
6 good-quality anchovy fillets
2 tbsp good-quality red wine vinegar
120ml/4fl oz extra-virgin olive oil
Freshly ground black pepper
1 head of puntarelle
6 very fresh balls of buffalo mozzarella

Place the basil and mint leaves in a blender and add the anchovies, vinegar, olive oil and a few grindings of black pepper. Blend until smooth. Taste; it should be salty because of the anchovies, but also vibrant and fresh due to the herbs. Set aside while you prepare the puntarelle.

Break off the puntarelle's pretty outer leaves to leave the inner bulb. Slice as finely as possible. Place in a bowl and spoon over enough dressing to generously coat the slices. Taste and adjust the seasoning if necessary.

Divide the mozzarella among six plates and arrange the puntarelle salad alongside it. Drizzle with a little more dressing and serve immediately.