Puntarelles With Anchovy Dressing Recipes

PUNTARELLE WITH ANCHOVY DRESSING

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.

PUNTARELLE SALAD WITH ANCHOVY DRESSING

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.

RADICCHIO & PUNTARELLE SALAD WITH ANCHOVY DRESSING

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.

ANCHOVY VINAIGRETTE

Steps:

• Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.
• Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)

ROMAN GARLIC AND ANCHOVY SALAD DRESSING

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.