Puntarelle with Anchovy, Garlic, and Parsley Dressing – a delicious recipe with puntarelle, parsley, clove garlic, anchovy, extra-virgin olive oil, lemon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To prepare the puntarelle, pull off the funky leaves and trim the ends of the stalks.
2
Quarter the bigger stalks and slice the smaller stalks in half.
3
Soak in ice water for about 1 hour.
4
The leaves will crisp and curl.
5
Drain.
6
Put the parsley, garlic, and anchovy fillets on your cutting board and chop them all together fairly finely with your knife.
7
If you have a mortar and pestle, now would be a great time to use it, and it might make you feel like you were in Rome.
8
Place in a bowl and whisk together with the oil and lemon juice.
9
Add freshly cracked pepper to the puntarelle, then toss with enough dressing to coat.
10
Let it marinate for a couple of minutes, then taste for seasoning.
11
Mound the salad on a plate and shave large strips of Parmigiano on top with a vegetable peeler.
12
Serve.
136
kcal
Calories
15
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 heads puntarelle, 6 sprigs parsley, 1 clove garlic, 6 to 8 anchovy fillets, to taste, rinsed if packed in salt, and more.
Yes, Puntarelle with Anchovy, Garlic, and Parsley Dressing falls under the General 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.
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