Insalata di Puntarelle

Ingredients

• 3 garlic cloves, chopped
• 3 anchovy fillets, rinsed, patted dry
• Large pinch of coarse kosher salt
• 1 /4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips
• 4 celery stalks (about 1/2 pound), cut into 4-inch lengths, then cut lengthwise into thin strips

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