Radicchio & puntarelle salad with anchovy dressing
Serves 6
Easy
Prep:
Cook:
plus 1 hr soaking
Toss this simple salad with a delicious anchovy dressing. If you can't find puntarelle and radicchio, you can use red and white chicory leaves instead
Skip to ingredients
- 1 head puntarelle
- 1 small head radicchioTrevigiano, sliced into think strps
For the anchovy dressing
- 150ml olive oil
- 1 large garlic clovefinely chopped
- 50g anchoviesdrained if in oil
- 80ml chardonnay vinegaror white wine vinegar
Nutrition: per serving
- kcal264
- fat26g
- saturates4g
- carbs3g
- sugars1g
- fibre1g
- protein3g
- salt1.2g
Method
step 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.
step 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.
