INSALATA DI PUNTARELLE

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Insalata di Puntarelle image

Categories     Salad     Leafy Green     Vegetable     Appetizer     Side     No-Cook     Quick & Easy     Celery     Spring     Endive     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

3 garlic cloves, chopped
3 anchovy fillets, rinsed, patted dry
Large pinch of coarse kosher salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips
4 celery stalks (about 1/2 pound), cut into 4-inch lengths, then cut lengthwise into thin strips

Steps:

  • Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms. Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper.
  • Place endive and celery in large bowl of ice water. Refrigerate 1 hour. Drain well. Place in clean bowl. Toss with anchovy dressing and serve.

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