 | | Directions |
- 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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Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 4
Serving Size: 1 cup
|  | | 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) |
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