Puntarelle is an Italian green and the name translates to "little tips". Actually a type of chicory originating from Catalonia, puntarelle is a Roman speciality. Only the tips of the plant are eaten (thus the name) and it is only available from November through February. The traditional dressing for this green is a tart mixture of mixture of raw garlic, anchovies and vinegar.
Preparation of the puntarelle is important. The heads are cut lengthwise into thin sections then soaked for up to three hours. This makes the tips form into little curls. Not only a tradition but it is said it makes the greens more crispy and less bitter.
Puntarelle can also be found in some regions of the U.S. Look for it in your local farmer's market.