Puntarelle With Anchovy Dressing
- Total Time
- 15 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4handfuls frisée, torn into small pieces (a good substitute for puntarelle, which is rare)
- 1head Belgian endive, cut into long strips
- 1clove garlic
- 4plump anchovy fillets, rinsed
- 2tablespoons red-wine vinegar
- Extra-virgin olive oil
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
18 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 149 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
Fill a large bowl with water and ice. Add the frisée and endive and chill for 30 minutes or so.
- Step 2
In a mortar and pestle, mash together the garlic and anchovies until a smooth paste forms. Stir in the vinegar.
- Step 3
When ready to serve, drain and dry the greens and place in a large bowl. Pour a tablespoon or two of olive oil over the greens and season with pepper. Toss until lightly coated. Divide among four shallow bowls. Serve each with a spoonful of the anchovy mixture dolloped on top, or simply leave the mixture in the spoon set on top of the salad. Each person should mix his or her own salad, using a fork and spoon.
Private Notes
Comments
If you actually get your hands on puntanelle, this recipe will take much longer as you have to remove the outer leaves, cut off the woody stem, then slice the inner part (the part that looks kinda like celery) into matchsticks, then put it into the ice bath. Also, I would either chop or crush the garlic (unless it’s super-super fresh or a softer clove variety) before adding to the mortar bowl because if you do not, it may be hard to crush and/or end up shooting out of the mortar.
Italian Dandelion Greens make a good substitute for punterelle.
We get puntarelle around here, and this time, I was lucky enough to find them trimmed, washed, and ready to serve at the extremely fancy greengrocer. Puntarelle taste super fresh and crisp. The salad's result depends on the anchovies, olive oil, and vinegar quality. In my experience, the puntarelle are served in a bowl with the dressing at the bottom to be mixed by the guest. This is traditional but tedious. Tossing them with the dress right before plating is a nicer experience.
When they say anchovies, do they mean the ones in flat little oval tins in oil or the fresh in oil packed in plastic and from refrigerated? Are they interchangeable in this recipe?
They mean the ones in the flat oval tins.
If you actually get your hands on puntanelle, this recipe will take much longer as you have to remove the outer leaves, cut off the woody stem, then slice the inner part (the part that looks kinda like celery) into matchsticks, then put it into the ice bath. Also, I would either chop or crush the garlic (unless it’s super-super fresh or a softer clove variety) before adding to the mortar bowl because if you do not, it may be hard to crush and/or end up shooting out of the mortar.