I had lunch last winter at the lovely "Riva" restaurant in Barnes, a leafy suburb of Central London. The salad was a vegetable I had never heard of called "puntarelle," a cousin to chicory. The dressing, however, was equally unexpected and exotic, and I could identify only anchovy and mint. I felt that garlic and lemon juice were must-have additions. You don't need "puntarelle" to enjoy this dressing; it's heaven on any salad, or to dip artichoke leaves in. —KristenF
extra virgin olive oil
sea salt and fresh pepper to taste
In This Recipe
Simply place everything in a small blender or mortar and blend until smooth.
Serve on salad greens or as a dip for artichoke leaves, or dressing on a burger.