Insalata di Puntarelle

Name: Insalata di Puntarelle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, rinsed, patted dry; 605 grams large heads of Belgian endive (about , halved lengthwise, then cut lengthwise into thin strips; 227 grams celery stalks (about , cut into 4-inch lengths, then cut lengthwise into thin strips; 1 pinch Large of coarse kosher salt; 2 teaspoons Dijon mustard; 3 garlic cloves, chopped; 59 milliliters extra-virgin olive oil; 1 Tbsp red wine vinegar

Insalata di Puntarelle is a gluten free, dairy free, and primal recipe with 4 servings. This side dish has 164 calories, 3g of protein, and 14g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have anchovy, wine vinegar, celery stalks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms.

Ingredients you will need

Anchovies

Garlic

Salt

Equipment you will use

Wooden Spoon

Spatula

Bowl

Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper.

Ingredients you will need

Mustard

Vinegar

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Place endive and celery in large bowl of ice water. Refrigerate 1 hour.

Ingredients you will need

Water

Celery

Endive

Equipment you will use

Bowl

Drain well.

Place in clean bowl. Toss with anchovy dressing and serve.

Ingredients you will need

Anchovies

Equipment you will use

Bowl

Market Tip

Choose Belgian endive with tight firm heads and no brown edges. A newly available variety has petals with red-tinged edges that would look pretty in the salad. Use only the tender, crisp inner stalks from a bunch of celery

Ingredients you will need

Belgian Endive