Puntarella With Green Anchoïade
- Total Time
- 10 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds puntarella (Italian chicory) or dandelion greens
- 16anchovy fillets in oil, rinsed and patted dry
- 2small cloves garlic
- 15green olives, pitted
- 4teaspoons extra vinegar
- ½cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 4slices toasted bread
Nutritional analysis per serving (4 servings)
447 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 13 grams protein; 1013 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the tender inner leaves of the puntarella and cut the larger green leaves in thirds. Using a mandoline, finely slice the remaining core. (If using dandelion greens, remove and discard the stems and cut the leaves into thirds.) Rinse in cold water, drain, wrap in paper towels and refrigerate for 1 hour.
- Step 2
Prepare the anchoïade (anchovy sauce) by combining the anchovies, garlic, olives and vinegar in a food processor. With the motor running, pour in the olive oil in a thin, steady stream. Season to taste with salt and pepper and mix again.
- Step 3
Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread.
Private Notes
Comments
What is extra vinegar? Double strength white vinegar? Also, I understand rinsing and patting dry salt-packed anchovies. But necessary for ones packed in oil?
What is extra vinegar? Double strength white vinegar? Also, I understand rinsing and patting dry salt-packed anchovies. But necessary for ones packed in oil?
Bought a beautiful puntarella at Union Square Green Market. Preparation is tricky. The tender inner sprouts were a bit short and hard to slice thin. I soaked them in ice water but not all were long enough to curl. Still, the salad should be delicious. I like bitter greens. I saved the outer leaves, which were very crisp. I plan to try to saute them with some olives and capers maybe a bit of tomato sauce. I cut them into bite size lengths.
A refreshing salad. Excellent. Puntarella came from the Union Square Market in NYC in October.