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Radicchio & puntarelle salad in a blue bowl

Radicchio & puntarelle salad with anchovy dressing

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr soaking
  • Easy
  • Serves 6

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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal264
fat26g
saturates4g
carbs3g
sugars1g
fibre1g
protein3g
salt1.2g
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Ingredients

  • 1 head puntarelle
  • 1 small head radicchio Trevigiano, sliced into think strps

For the anchovy dressing

  • 150ml olive oil
  • 1 large garlic clove , finely chopped
  • 50g anchovies , drained if in oil
  • 80ml chardonnay vinegar or white wine vinegar

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.

RECIPE TIPS
PUNTARELLE

Puntarelle 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.

Goes well with

Recipe from February 2019, February 2019

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Rating: 5 out of 5.1 rating
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