Popular Features:
View Cart

Puntarelle With Anchovy Vinaigrette

 
Puntarelle With Anchovy Vinaigrette
puntarelle with anchovy dressing
Puntarelle is a type of chicory.  This bitter green pairs well with this anchovy vinaigrette. 
Recipe By: Gourmetsleuth
  • Prep5 min |
  • Total5 min |
  • Serves 4
Print
0
Be the first to rate!0
Email

Ingredients

Instructions

Tear the long puntarelle leaves in to bite size pieces and slice the thicker stalks, place in a chilled bowl

Combine all ingredients (except puntarelle)  in a mini food processor or blender, blend until smooth. Taste and correct seasonings as needed. Use right away or bring to room temperature before using. 

Toss the dressing with the greens, serve on chilled plates with fresh ground pepper.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Zatar (Zaatar)

    A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.

  • Middle Eastern Yogurt Cheese

    Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.

  • Hummus

    In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.

  • Adas Polo

    This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.