- 1 head puntarelle
- 1 small head radicchio Trevigiano, sliced into think strps
An Italian relative of chicory, radicchio is a forced crop and has distinctive red and white…
For the anchovy dressing
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.
PuntarellePuntarelle is a type of chicory. The base of the inner stalks have a mildly bitter flavour and are eaten in this classic salad. The leaves and outer stalks can be used in stews and soups, but need to be cooked briefly in salted water first to lessen their bitter flavour. You’ll find both puntarelle and radicchio at ocado.com or nifeislife.com, but you can also use red and white chicory instead.