Best 2 Puntarelle Salad With Anchovy Dressing Recipes

**Puntarelle Salad with Anchovy Dressing: A Symphony of Flavors**

Embark on a culinary journey to Italy with our tantalizing Puntarelle Salad with Anchovy Dressing. This refreshing and vibrant salad showcases the unique bitterness of puntarelle, a chicory green with a crisp texture. Perfectly balanced with a zesty anchovy dressing, it's a delightful symphony of flavors that will awaken your taste buds.

Accompanying this main recipe are two delectable variations to satisfy every palate. For those who prefer a vegetarian option, our Puntarelle Salad with Lemon-Garlic Dressing offers a bright and tangy alternative. And for those seeking a heartier dish, our Puntarelle with Warm Bacon Dressing delivers a smoky and savory twist.

Each recipe provides step-by-step instructions, ensuring culinary success for home cooks of all skill levels. Whether you're a seasoned chef or just starting your kitchen adventures, these recipes will guide you in creating a stunning salad that will impress your family and friends.

So, gather your ingredients, don your apron, and let's embark on a culinary adventure with Puntarelle Salad. Its unique bitterness, paired with the vibrant anchovy dressing, promises an unforgettable taste experience. Buon Appetito!

Check out the recipes below so you can choose the best recipe for yourself!

PUNTARELLE WITH ANCHOVY DRESSING

Puntarelle With Anchovy Dressing image

Provided by Amanda Hesser

Categories weekday, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 handfuls frisée, torn into small pieces (a good substitute for puntarelle, which is rare)
1 head Belgian endive, cut into long strips
1 clove garlic
4 plump anchovy fillets, rinsed
2 tablespoons red-wine vinegar
Extra-virgin olive oil
Freshly ground black pepper

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

Radicchio & puntarelle salad with anchovy dressing image

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

Ingredients

1 head puntarelle
1 small head radicchio Trevigiano, sliced into think strps
150ml olive oil
1 large garlic clove , finely chopped
50g anchovies , drained if in oil
80ml chardonnay vinegar or white wine vinegar

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

Tips for Making the Best Puntarelle Salad with Anchovy Dressing:

Choose fresh, tender puntarelle with tightly closed florets. Avoid wilted or bruised leaves.
Soak the puntarelle in ice water for at least 30 minutes before using. This will help to crisp the leaves and remove any bitterness.
Use a sharp knife to thinly slice the puntarelle. This will help to ensure that the salad is tender and easy to eat.
Make the anchovy dressing ahead of time to allow the flavors to meld. The dressing can be stored in the refrigerator for up to 3 days.
Serve the salad immediately after dressing it. This will prevent the leaves from wilting.

Conclusion:

Puntarelle salad with anchovy dressing is a delicious and refreshing salad that is perfect for a light lunch or dinner. The combination of bitter puntarelle, salty anchovies, and tangy dressing is sure to please everyone at the table. If you are looking for a new and exciting salad to try, be sure to give this one a try!