Loading
Advanced Search

Puntarelle Salad Recipe

www.recipetips.com
Provided By
Punarelle makes a crisp and refreshing salad. It is a variety of chicory, and has the slightly bitter undertone characteristic of chicories. Don't leave out the anchovy in the dressing. It will not be identifiable but adds an important depth of flavor.
Share this!
Facebook
Servings:
Update Servings
Ingredients
  • 1 head puntarelle, 1 1/2 - 2 lbs, untrimmed
  • 2 cloves garlic, mashed
  • 1 tablespoon wine vinegar, red or white
  • 1 teaspoon anchovy paste (or 1 anchovy, minced)
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • salt and pepper to taste
  • edible flowers for garnish (optional)
Directions
PREP
25 mins
COOK
0 mins
READY IN
25 mins
  • Trim off any outer green leaves (discard or save for use as cooked greens).
  • Slice the hollow stalks lengthwise into narrow strips (about 1/4"); cut the strips into pieces 2 to 3 inches long. Soak the pieces in ice water for 15 minutes (or up to an hour). Most will curl up.
  • Whisk remaining ingredients (except flowers) together to make the dressing.
  • To serve, drain puntarelle pieces and spin or pat dry. Toss with dressing. Scatter flowers over, if using.
Similar Recipes
Pea and Cheese Salad
Pea and Cheese Salad
salt and pepper to taste
bacon bits
celery
onion
sugar
Broccoli Grape Salad
Broccoli Grape Salad
SALAD INGREDIENTS
fresh broccoli
raisins
nuts
light mayonnaise
Tomato and Mozzarella Salad
Tomato and Mozzarella Salad
fresh mozzarella cheese
fresh oregano
fresh ground pepper
DRESSING
large ripe tomatoes
More Similar Recipes
Loading
Advanced Search

Puntarelle Salad Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com