PUNTARELLA WITH GREEN ANCHOïADE
Provided by Ken Gross
Categories salads and dressings
Time 1h10m
Yield Serves 4
Number Of Ingredients 9
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
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Mohammed imran kh
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture. It was still tasty, though.
Rana Mia
[email protected]This salad is a bit too bitter for my taste. I think I'll try it again with less puntarelle.
kiberu peter
[email protected]I would definitely recommend this recipe to anyone who loves puntarelle or is looking for a new and exciting salad to try.
Reagan Holland
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. It's a really special dish.
C.M. Gorman
[email protected]I garnished the salad with some chopped fresh parsley, and it added a nice pop of color.
M R Mijan
[email protected]I used a mandoline to slice the puntarelle, and it worked perfectly. The slices were thin and even.
Lhakpa Dema
[email protected]I'm not a huge fan of anchovies, but I really enjoyed them in this salad. They added a nice briny flavor.
Homaira Akter Shima
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants.
Yara
[email protected]I love the bitterness of the puntarelle. It's a nice contrast to the salty anchovies and creamy dressing.
Kashif Sirhindi
[email protected]This salad is so easy to make, but it looks and tastes like it came from a fancy restaurant.
Majesty A
[email protected]I'm always looking for new ways to use puntarelle, and this recipe is a great addition to my repertoire.
Saya Omer
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Maxi Aquarius
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish to serve with grilled fish or chicken.
Holly Maiden
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a really delicious salad.
Lindiwe Malindi
[email protected]This salad is a great way to use up leftover puntarelle. I had some that was starting to wilt, and this recipe gave it a new life.
kagolo birari
[email protected]I've never had puntarelle before, but I'm so glad I tried this recipe. It's a wonderful salad that's both refreshing and flavorful.
SK movie
[email protected]This puntarella salad with green anchoade was a delightful surprise! The flavors were unique and perfectly balanced. I especially loved the combination of the bitter puntarelle and salty anchovies.