PUNTARELLE WITH ANCHOVY DRESSING

Puntarelle With Anchovy Dressing image

Provided by Amanda Hesser

Categories weekday, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 7

Previous Next

Ingredients

4 handfuls frisée, torn into small pieces (a good substitute for puntarelle, which is rare)
1 head Belgian endive, cut into long strips
1 clove garlic
4 plump anchovy fillets, rinsed
2 tablespoons red-wine vinegar
Extra-virgin olive oil
Freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 18, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 0 grams