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!
Ингредиенты
- 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
Инструкция
- 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.
