Insalata di Puntarelle
A crisp Italian salad featuring Belgian endive and celery strips tossed in a savory anchovy-garlic dressing. This refreshing dish combines the bitter notes of endive with a rich, umami-packed vinaigrette.
6 servings
1 hr 10 min
Ingredients
- •3 cloves garlic cloves
- •3 fillets anchovy fillets
- •1 pinch coarse kosher salt
- •¼ cup extra-virgin olive oil
- •1 tablespoon red wine vinegar
- •2 teaspoons Dijon mustard
- •4 heads Belgian endive
- •4 stalks celery
- •cut into 4-inch lengths
- •then cut lengthwise into thin strips
Cooking Instructions
- 1.
Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms. Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper.
10 min
- 2.
Place endive and celery in large bowl of ice water. Refrigerate 1 hour. Drain well. Place in clean bowl. Toss with anchovy dressing and serve.
60 min
