While waiting for the puntarelle you have planted to grow, you can cut and toss Belgian endive in the same style. You will come remarkably close to the puntarelle salad’s taste, if not its texture.
Substitute 1pound of Belgian endive, about 4 thick heads, for the one head of puntarelle chicory.
Trim away a thin slice from the butt end of each head of endive and detach the leaves, discarding any blemished ones, shred them lengthwise into the skinniest possible strips, soak briefly in cold water, and drain. Shake thoroughly dry in a cloth towel or a salad spinner, and put into a salad bowl.
Except for the ice cubes (and the ice-water soak), use all the other ingredients and follow the steps in the recipe for puntarelle salad.