Caesar Style Puntarelle Recipes
CLASSIC CANADIAN CAESAR
This drink is very popular in Canada. Take a lick of the celery salt and then a drink of the Caesar through the straw for the proper Caesar experience.
Provided by ambibambi
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
- Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 5407.7 mg, Sugar 9.5 g
CAESAR-STYLE PUNTARELLE
Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you're in luck. If not, escarole is a great substitute.
Provided by Zach Pollack
Yield Serves 2
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8-10 minutes. Let cool.
- While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
- Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
- Serve salad topped with breadcrumbs and more Parmesan.
- Dressing can be made 1 day ahead. Cover and chill.
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
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