PUNTARELLA WITH GREEN ANCHOïADE

Puntarella With Green Anchoïade image

Provided by Ken Gross

Time 1h10m

Yield Serves 4

Number Of Ingredients 9

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Ingredients

1 1/2 pounds puntarella (Italian chicory) or dandelion greens
16 anchovy fillets in oil, rinsed and patted dry
2 small cloves garlic
15 green olives, pitted
4 teaspoons extra vinegar
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
4 slices toasted bread

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.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 26 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 3 grams, TransFat 0 grams