Cut the shoots from the chicory and place them in very cold water for about two hours.
In a small bowl add the EV olive oil and lemon juice.
Add the anchovies cut in small pieces.
Add the garlic chapped very finely.
Add salt and black pepper as desired.
Let all the ingredients macerate for about one hour.
Remove all the water from the bowl containing the chicory shoots.
Beat with a fork all the ingredients in the emulsion and add to the bowl.
Toss well and serve.