Puntarelle Salad Recipe

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Punarelle makes a crisp and refreshing salad. It is a variety of chicory, and has the slightly bitter undertone characteristic of chicories. Don't leave out the anchovy in the dressing. It will not be identifiable but adds an important depth of flavor.

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Servings:

Ingredients

1 head puntarelle, 1 1/2 - 2 lbs, untrimmed
2 cloves garlic, mashed
1 tablespoon wine vinegar, red or white
1 teaspoon anchovy paste (or 1 anchovy, minced)
1 teaspoon Dijon mustard
1/4 cup olive oil
salt and pepper to taste
edible flowers for garnish (optional)

Directions

PREP

25 mins

COOK

0 mins

READY IN

25 mins

Trim off any outer green leaves (discard or save for use as cooked greens).
Slice the hollow stalks lengthwise into narrow strips (about 1/4"); cut the strips into pieces 2 to 3 inches long. Soak the pieces in ice water for 15 minutes (or up to an hour). Most will curl up.
Whisk remaining ingredients (except flowers) together to make the dressing.
To serve, drain puntarelle pieces and spin or pat dry. Toss with dressing. Scatter flowers over, if using.

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