Puntarella Salad with Anchovies and Seville Orange

• 1 head of puntarella
• 10 salted anchovy fillets, coarsely chopped
• 2 Seville oranges<

Discard the leaves from the outside and top of the puntarella and separate the stalk clusters, breaking them off or cutting them from the base. Cut these in half, then slice them into thin strands. Rinse them carefully in cold water, then soak in a large basin of very cold water for at least 1 hour, preferably 2. Drain the stalks, then dry them in a salad spinner. Place the anchovies in a bowl