Ingredients with Measurements:
- 1 head of puntarelle
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 4 anchovy fillets, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Mandoline slicer (optional)
Step-by-Step Instructions:
1. Wash and dry the puntarelle. Cut off the tough ends and discard. Cut the remaining stalks into thin strips using a sharp knife or mandoline slicer.
2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, anchovy fillets, salt, and black pepper until well combined.
3. In a large bowl, toss the puntarelle with the anchovy dressing until well coated.
4. Sprinkle the grated Parmesan cheese over the top of the salad and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 120
- Total fat: 11g
- Saturated fat: 2g
- Cholesterol: 5mg
- Sodium: 320mg
- Total carbohydrate: 4g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 3g
Substitutions for ingredients:
- Puntarelle can be substituted with chicory or endive.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
- Anchovy fillets can be substituted with anchovy paste or capers.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add sliced red onion or cherry tomatoes for extra flavor and color.
- Top the salad with toasted breadcrumbs or croutons for added crunch.
- Use a different type of lettuce or greens as the base of the salad.
Tips and Tricks:
- To make the salad less bitter, soak the puntarelle in cold water for 30 minutes before slicing.
- Make the dressing ahead of time and store it in the refrigerator for up to 1 week.
- Use a sharp knife or mandoline slicer to slice the puntarelle thinly and evenly.
Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional Parmesan cheese and a sprinkle of black pepper.
Garnishes:
- Parmesan cheese
- Black pepper
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting Advice:
- If the salad is too bitter, soak the puntarelle in cold water for 30 minutes before slicing.
Food Safety Advice:
- Wash all produce before using.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Food History:
- Puntarelle is a type of chicory that is popular in Italian cuisine, particularly in the Lazio region.
Flavor Profiles:
- Bitter, salty, tangy, and savory.
Serving Suggestions:
- Serve as a side dish or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian