Nutrition and extra info
Nutrition: per serving
An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…
For the anchovy dressing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
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.
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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