Caesar-Style Puntarelle Recipe

Name: Caesar-Style Puntarelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup coarsely torn fresh breadcrumbs; 1 tablespoon olive oil; 1/4 teaspoon dried oregano; Kosher salt; 8 oil-packed anchovy fillets; 1 large egg yolk; 1 small shallot, finely chopped; 1 clove garlic, finely chopped; 1 ounce Parmesan, finely grated (about 1 cup), plus more for serving; 2 tablespoons white wine vinegar; 4 1/2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 3 dashes hot sauce (preferably Tabasco); 1/4 cup plus 2 tablespoons vegetable oil; 1/4 cup olive oil; Freshly ground black pepper; 6 cups thinly sliced puntarelle or torn escarole leaves; 4 boquerones (marinated white anchovies), chopped (optional)

Servings: persons

1/2 cup coarsely torn fresh breadcrumbs
1 tablespoon olive oil
1/4 teaspoon dried oregano
Kosher salt
8 oil-packed anchovy fillets
1 large egg yolk
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
2 tablespoons white wine vinegar
4 1/2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
3 dashes hot sauce (preferably Tabasco)
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup olive oil
Freshly ground black pepper
6 cups thinly sliced puntarelle or torn escarole leaves
4 boquerones (marinated white anchovies), chopped (optional)

1
Preheat oven to 350u00b0F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8-10 minutes. Let cool.
2
While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
3
Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
4
Serve salad topped with breadcrumbs and more Parmesan.
5
Dressing can be made 1 day ahead. Cover and chill.

2185

kcal

Calories

239

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup coarsely torn fresh breadcrumbs, 1 tablespoon olive oil, 1/4 teaspoon dried oregano, Kosher salt, and more.

Yes, Caesar-Style Puntarelle falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Caesar-Style Puntarelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions