Radicchio & puntarelle salad with anchovy dressing

Nutrition and extra info

  • Gluten-free
  • Nutrition: per serving

  • kcal264
  • fat26g
  • saturates4g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein3g
  • salt1.2g
  • Ingredients
  • Method
  • Ingredients

  • 1 head puntarelle
  • 1 small head radicchio Trevigiano, sliced into think strps

    Radicchio

    rah-dee-chee-o

    An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…

  • For the anchovy dressing

  • 150ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 large garlic clove, finely chopped
  • 50g anchovies, drained if in oil
  • 80ml chardonnay vinegar or white wine vinegar
  • Method

    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.

    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.

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