Best 4 Puntarelle Salad With Anchovy Dressing Recipes
Puntarelle salad with anchovy dressing is a classic Italian dish that combines the bitterness of puntarelle with the salty and savory flavors of anchovies. Puntarelle, also known as catalogna or chicory shoots, is a type of leafy green with a slightly bitter taste. When combined with the salty and savory flavors of anchovies, lemon juice, and olive oil, puntarelle salad becomes a refreshing and flavorful dish that is perfect for a light lunch or dinner. The bitterness of the puntarelle is balanced by the sweetness of the lemon juice and the saltiness of the anchovies, creating a complex and satisfying flavor profile.
Check out the recipes below so you can choose the best recipe for yourself!
PUNTARELLE WITH ANCHOVY DRESSING
Provided by Amanda Hesser
Categories weekday, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 7
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
RADICCHIO & PUNTARELLE SALAD WITH ANCHOVY DRESSING
Toss this simple salad with a delicious anchovy dressing. If you can't find puntarelle and radicchio, you can use red and white chicory leaves instead
Provided by Lina Stores
Categories Side dish
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 264 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 1.2 milligram of sodium
PUNTARELLE SALAD WITH ANCHOVY DRESSING
Categories Salad Vegetable No-Cook Quick & Easy Healthy
Number Of Ingredients 6
Steps:
- Use all of the puntarelle-the leaves and the heart. Slice the heart lengthwise in very narrow pieces, then soak in ice water until leaves become curly. To make the dressing, smash together the garlic and the anchovies with a little pepper and enough vinegar to cover the anchovies. (Use plenty of anchovies and garlic if you want a strong taste of these. If you don't like either one, stay away from this recipe.) Now add an equal amount of olive oil and beat well until you have a thick infusion and the oil and vinegar are no longer separated. Put the dressing in the bottom of a salad bowl, add the puntarelle, and mix. Serve with lots of bread on the side to dip into the dressing.
ROMAN GARLIC AND ANCHOVY SALAD DRESSING
Provided by Faith Willinger
Categories Condiment/Spread Food Processor Fish Garlic No-Cook Quick & Easy Salad Dressing Chill
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.
Tips:
- For the best flavor, use fresh, crisp puntarelle. If you can't find puntarelle, you can substitute another bitter green, such as dandelion greens or radicchio.
- To clean the puntarelle, remove the tough outer leaves and cut the remaining leaves into 2-inch pieces. Soak the leaves in cold water for 30 minutes to remove any bitterness.
- For the anchovy dressing, use high-quality anchovies. You can find anchovies in jars or cans at most grocery stores.
- To make the dressing, simply combine the anchovies, lemon juice, olive oil, and garlic in a blender or food processor and blend until smooth.
- To serve the salad, toss the puntarelle with the dressing and top with grated Parmesan cheese and croutons.
Conclusion:
Puntarelle salad with anchovy dressing is a delicious and refreshing salad that is perfect for a light lunch or dinner. The bitter greens are balanced by the salty anchovies and the creamy Parmesan cheese. The salad is also very easy to make, so it's a great option for busy weeknights.
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