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Author Notes: I got this recipe from a (Italian-American) farmer at the Union Square Greenmarket who specializes in cruciferous vegetables. He advised the Puntarelle - indeed all the heavy greens -- are tastier when picked after the frost. And he suggested this dressing is as bold as the greens. Anchovy lover that I am, I've been dressing all sorts of vegetables with it, and even saucing fish fillets. —ChefJune
- 2 pounds Puntarelle (or other varieties of Kale or Chicory)
- juice of one lemon
- 2 cloves garlic
- 3 anchovy fillets
- 3 ounces extra virgin olive oil
- coarse sea salt and freshly ground black pepper to taste
- Let the puntarelle soak in cold water for half an hour.
- In the meantime, crush the anchovies and garlic in a mortar until they become a paste. Blend in the oil, the lemon juice, a pinch of salt and pepper
- Drain the puntarelle well and dry on paper towels. Blot up all the water. Place them in a large bowl, toss with the sauce, and serve. [You can also saute the greens briefly if you like, before dressing with the heavenly sauce.]
- This recipe was entered in the contest for Your Best Shaved Salad
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Green Holiday Side
- This recipe was entered in the contest for Your Best Recipe with Anchovies