Puntarelle With Anchovy Vinaigrette Food

PUNTARELLE WITH ANCHOVY DRESSING

Steps:

• Fill a large bowl with water and ice. Add the frisée and endive and chill for 30 minutes or so.
• In a mortar and pestle, mash together the garlic and anchovies until a smooth paste forms. Stir in the vinegar.
• 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.

PUNTARELLE WITH ANCHOVY VINAIGRETTE

Steps:

• Tear the long puntarelle leaves in to bite size pieces and slice the thicker stalks, place in a chilled bowl Combine all ingredients (except puntarelle) in a mini food processor or blender, blend until smooth. Taste and correct seasonings as needed. Use right away or bring to room temperature before using. Toss the dressing with the greens, serve on chilled plates with fresh ground pepper.

RADICCHIO & PUNTARELLE SALAD WITH ANCHOVY DRESSING

Steps:

• To make the dressing, heat a little of the oil in a pan and cook the garlic briefly (don't let it brown). Tip into a blender with the other ingredients and the remaining oil, and blitz to a smooth dressing.
• Pull the stalks off the puntarelle to find the core and cut the individual bulbs into thin shreds. Put straight into ice-cold water to soak for 1 hr. Drain well, then toss with the radicchio and anchovy dressing.