Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)

Name: Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 oz. young puntarelle or dandelion greens, trimmed and thinly sliced; 4 anchovy filets; 1 clove garlic, minced; 6 tbsp. extra-virgin olive oil; 3 tbsp. red or white wine vinegar; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4

TODD COLEMAN

Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.

Ingredients

8 oz. young puntarelle or dandelion greens, trimmed and thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tbsp. extra-virgin olive oil
3 tbsp. red or white wine vinegar
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Put puntarelle into a bowl of ice water; let sit for 1 hour. Meanwhile, finely chop and smash anchovies and garlic to make a paste; whisk in oil and vinegar to make a smooth dressing. Season with salt and pepper. Drain puntarelle and pat dry; toss with dressing.

Put puntarelle into a bowl of ice water; let sit for 1 hour. Meanwhile, finely chop and smash anchovies and garlic to make a paste; whisk in oil and vinegar to make a smooth dressing. Season with salt and pepper. Drain puntarelle and pat dry; toss with dressing.