Radicchio & puntarelle salad in a blue bowl

Radicchio & puntarelle salad with anchovy dressing

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(1 ratings)

Prep: 30 mins Cook: 10 mins plus 1 hr soaking


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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal264
  • fat26g
  • saturates4g
  • carbs3g
  • sugars1g
  • fibre1g
  • protein3g
  • salt1.2g
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  • 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

  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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


  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.

  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.

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Comments, questions and tips

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Stefano Valbusa's picture
Stefano Valbusa
14th Aug, 2019
and for an excellent dressing EVO olive oil https://pastaespaghetti.com/product/olio-extravergine-di-oliva-500ml-tappo-dosatore-frantoio-salvagno/
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