Puntarella and Tomato Salad

This late season mild weather has been great for hiking, stacking wood, outdoor dinners, and vegetables which were on full display at the Farmer’s market this past weekend. Mid-October and I had some of the best cherry tomatoes of the season, crazy! And it’s not over yet.

Puntarella is a pleasantly bitter green related to chicory, similar in taste to mustard greens. In Rome it’s traditional to only use the white stalks with an anchovy, garlic, and red wine vinegar dressing, but this isn’t Rome and I was in a hurry to get dinner on the table. Chop the puntarella and let it soak in some ice water for five minutes, then drain and dry thoroughly. Combine in a bowl with some tomatoes and toss with your best extra virgin olive oil, a squeeze of fresh lemon juice, and salt and pepper to taste.