Puntarelle With Anchovy Dressing (Puntarelle Con La Salsa)
This recipe features a delightful combination of puntarelle, chicory, or frisée dressed in a zesty anchovy and garlic vinaigrette. The unique preparation of the greens adds a wonderful visual and textural element to this fresh and vibrant salad. Enjoy the flavors of this Roman-inspired dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 head puntarelle, chicory (curly endive) or frisée
- 1 garlic clove
- 2 salt-packed anchovies or 3 olive oil-packed anchovy fillets
- 1 tsp. red wine vinegar
- 3 Tbs. extra-virgin olive oil
Instructions
- If using puntarelle, remove the leafy external stalks, then separate the inner stalks that have buds on top. Discard the tough lower part of each stalk. Cut off the buds and slit the lower part of the bud all around, to create a daisy effect. Peel away the outer fibers of the remaining stalk, then cut the stalk lengthwise into 4 or 5 strips, each about 1/8 inch wide. Rinse well. Immerse the pieces in ice water until they start to curl, about 30 minutes, then drain and dry well. If you are using another variety of chicory, tear the leaves into bite-size pieces, rinse and dry well. Place the greens in a salad bowl.
- Cut the garlic clove in half lengthwise, remove any green shoot, and then coarsely chop and place in a mortar. Using a pestle, grind the garlic. If using anchovies packed in oil, add to the mortar. If using salt-packed anchovies, rinse each fish under cool running water, trim off the dorsal fin, and then open the fish out flat and remove the backbone. Rinse the fillets under cool water, set 1 aside for another use and add the remaining 3 fillets to the mortar. Pound the anchovy fillets to a rough paste. Mix in the vinegar and then the olive oil.
- Just before serving, pour the contents of the mortar over the greens and toss to coat the leaves evenly. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Constance Snow (Oxmoor House, 2005).
Yield
Serves 4.
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