Dominic Labelle’s Puntarelle Alla Romana
This salad by Dominique Labelle, chef at Parcelles restaurant, is made with puntarelle, a type of lettuce, that’s served Roman-style with anchovy fillets, garlic and a dressing made with red wine vinegar and chili peppers. Tastes delicious with pork chops!
Ingredients
- 1 puntarelle (Catalonian chicory), about 1 lb (450 g) or 5 medium endives, julienned
- 4 anchovy fillets, finely chopped (see note)
- 1 garlic clove, finely chopped
- 1/3 cup (75 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- Red pepper flakes, to taste
Instructions
- Place the julienned puntarelle in a large bowl of ice water. Let soak for 20 minutes or until curled. Drain and dry well on a clean dishcloth.
- In a large bowl, combine the remaining ingredients. Add the puntarelle and mix to coat well. Season with salt and pepper. Serve immediately.
This salad by Dominique Labelle, chef at Parcelles restaurant, is made with puntarelle, a type of lettuce, that’s served Roman-style with anchovy fillets, garlic and a dressing made with red wine vinegar and chili peppers. Tastes delicious with pork chops!