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Puntarelle salad with anchovies and capers

A green salad plated up

Puntarelle salad with anchovies and capers

Name: Puntarelle salad with anchovies and capers
Total time: 45 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 600g puntarelle; 12 cloves garlic peeled; 200ml whole milk; 7-8 fillets anchovies chopped; 1 tbsp red wine vinegar; capers to garnish

Mitshel Ibrahim

Published: March 10, 2021 at 12:50 PM

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Serves 6

Easy

Total time: 45 mins

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This super-fresh salad, from Ombra restaurant's Mitshel Ibrahim, makes use of puntarelle, a bitter green plant popular in Italy. Perfect as a side to lasagne

Gluten free

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Alternatives

Complete the dish

Make this puntarelle salad, then check out our Greek salad, Sicilian salad, chicken Caesar salad and more fresh salad recipes.

Puntarelle is a plant that belongs to the chicory family, which is very popular in the middle and south of Italy. The light green stems and dark green leaves have a pleasantly bitter flavour. This puntarelle salad can be a light, fresh-tasting starter or a side for lasagne.

Ingredients

Nutrition

600g puntarelle
12 cloves garlic

peeled
200ml whole milk
7-8 fillets anchovies

chopped
1 tbsp red wine vinegar
capers

to garnish

Nutrition: per serving

kcal65
fat2.5g
saturates1.1g
carbs6.3g
sugars2.5g
fibre2.1g
protein3.5g
salt0.7g

Method

step 1

Slice the larger, hardier leaves of the punterelle very thinly in a julienne style. Reserve the smaller leaves as they can be eaten raw, while the larger, hardier ones require cooking. Boil a pan of lightly salted water and blanch the thicker slices for 1-2 minutes, then scoop out into ice-cold water.
step 2

To make the dressing, put the garlic cloves in a small pan and cover with the milk and 200ml of water. Season with a pinch of salt and cook gently for 30 minutes, making sure the milk doesn’t catch as it reduces, until the cloves are soft enough to be crushed with the back of a fork.
step 3

Once the garlic is cooked, add a few fillets of anchovies as well as a spoonful of the oil they are preserved in, and, with the help of a small whisk or a fork, emulsify the dressing.
step 4

When ready to plate up, drain the puntarelle very well and shake off as much water as possible. Add the shaved puntarelle, the smaller green leaves, the dressing and a spoonful of red wine vinegar to a mixing bowl and mix thoroughly together. Taste to check for seasoning. Plate up the salad and garnish with a few capers to serve.

*This recipe is gluten-free according to industry standards

Discover more delicious salad ideas

A cauliflower salad with parsley and apple cubes

Authors

Mitshel ibrahim in white t shirt

Mitshel Ibrahim

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