Caesar-Style Puntarelle Recipe

Name: Caesar-Style Puntarelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Caesar-Style Puntarelle

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