Puntarella With Green Anchoïade Food

PUNTARELLA WITH GREEN ANCHOïADE

Steps:

• 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.
• 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.
• Place 3 tablespoons of the anchoïade in the bottom of a salad bowl. Add the chilled leaves and mix well. Serve with toasted bread.

ANCHOIADE

Steps:

• Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
• Blend until very smooth.
• Spoon into a serving dish and top with the parsley.
• Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.

GREEN ENCHILADA SAUCE

Steps:

• In a large saucepan, add tomatillos and enough water to cover. Bring water to a boil and simmer until tomatillos are tender. Carefully remove tomatillos from the water and place in a bowl. Discard water.
• In the same saucepan, add olive oil, onion, and garlic, and sauté until soft. Add onion and garlic to the bowl with the tomatillos.
• Add half the tomatillo mixture, one can of green chilies, half the cilantro, and one cup chicken broth to a blender. Blend until smooth and add to the large saucepan. Repeat, and add remaining ingredients to the saucepan. Simmer 30 minutes, and add salt and pepper to taste.

ANCHOIADE

Steps:

• In a food processor grind fine almonds with anchovies and garlic. With motor running add shallot, oil, vinegar, and herbes de Provence and blend well. Add tomato, bell pepper, and parsley and pulse motor until just combined, being careful not to purée smooth. Anchoïade may be made 1 day in advance and kept covered and chilled.
• Serve anchoïade at room temperature on toasts.