Mar 8, 2010

Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)

Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.

Credit: Todd Coleman

SERVES 4

INGREDIENTS

8 oz. young puntarelle or dandelion greens, trimmed and thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tbsp. extra-virgin olive oil
3 tbsp. red or white wine vinegar
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Put puntarelle into a bowl of ice water; let sit for 1 hour. Meanwhile, finely chop and smash anchovies and garlic to make a paste; whisk in oil and vinegar to make a smooth dressing. Season with salt and pepper. Drain puntarelle and pat dry; toss with dressing.

This article was first published in Saveur in Issue #128

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Ratings & Reviews (1)

by russeaime on 2012-10-10

This is a great recipe - quick and easy - and it's hard to go wrong with anything that has garlic and anchovies in it. It works well with the chicory, which can occasionally be a little overpowering.

I used cider vinegar instead of the wine vinegar having run out, but it worked fine.

Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici) Reviewed by russeaime on Jan 6. This is a great recipe - quick and easy - and it's hard to go wrong with anything that has garlic and anchovies in it. It works well with the chicory, which can occasionally be a little overpowering.

I used cider vinegar instead of the wine vinegar having run out, but it worked fine. Rating: 5