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
Ingredients
-
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
Directions
-
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.]
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
See what other Food52ers are saying.