Insalata di Puntarelle

Ingredients for Insalata di Puntarelle

• 3 garlic cloves, chopped

• 3 anchovy fillets, rinsed, patted dry

• Large pinch of coarse kosher salt

• 60ml extra-virgin olive oil

• 1 tablespoon red wine vinegar

• 2 teaspoons Dijon mustard

• 4 large heads of Belgian endive (about 600g), halved lengthwise, then cut lengthwise into thin strips

• 4 celery stalks (about 230g ), cut into 4-inch lengths, then cut lengthwise into thin strips

How to make Insalata di Puntarelle

Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms. Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper.

Place endive and celery in large bowl of ice water. Refrigerate 1 hour. Drain well. Place in clean bowl. Toss with anchovy dressing and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.