Radicchio & puntarelle salad with anchovy dressing
- Lina Stores
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Serves 6
Easy
Prep: 30 mins
Cook: 10 mins
plus 1 hr soaking
A star rating of 5 out of 5.1 ratingRate
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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
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 head puntarelle
-
1 small head radicchio
Trevigiano, sliced into think strps
For the anchovy dressing
-
150ml olive oil
-
1 large garlic clove
finely chopped
-
50g anchovies
drained if in oil
-
80ml chardonnay vinegar
or white wine vinegar
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Nutrition: per serving
- kcal264
- fat26g
- saturates4g
- carbs3g
- sugars1g
- fibre1g
- protein3g
- salt1.2g
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Method
-
step 1
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.
-
step 2
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.
RECIPE TIPS
PUNTARELLE
Puntarelle is a type of chicory. The base of the inner stalks have a mildly bitter flavour and are eaten in this classic salad. The leaves and outer stalks can be used in stews and soups, but need to be cooked briefly in salted water first to lessen their bitter flavour. You’ll find both puntarelle and radicchio at ocado.com or nifeislife.com, but you can also use red and white chicory instead.
Recipe from Good Food magazine, February 2019
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