Insalata di Puntarelle
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 3 garlic cloves, chopped
- Carbohydrate 9 g(3%)
- Cholesterol 3 mg(1%)
- Fat 14 g(22%)
- Fiber 6 g(23%)
- Protein 3 g(6%)
- Saturated Fat 2 g(10%)
- Sodium 224 mg(9%)
- Calories 166
Preparation 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. Market TipChoose Belgian endive with tight firm heads and no brown edges. A newly available variety has petals with red-tinged edges that would look pretty in the salad. Use only the tender, crisp inner stalks from a bunch of celery
Preparation 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. Market TipChoose Belgian endive with tight firm heads and no brown edges. A newly available variety has petals with red-tinged edges that would look pretty in the salad. Use only the tender, crisp inner stalks from a bunch of celery
