Celery, Radishes, and Endive with Anchovy Dressing

Celery, Radishes, and Endive with Anchovy Dressing
Celery, Radishes, and Endive with Anchovy Dressing
Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 first-course servings
Italian Fish Appetizer No-Cook Celery Radish Endive Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 small garlic clove, chopped
  • Carbohydrate 5 g(2%)
  • Cholesterol 4 mg(1%)
  • Fat 21 g(32%)
  • Fiber 2 g(10%)
  • Protein 2 g(5%)
  • Saturated Fat 3 g(15%)
  • Sodium 384 mg(16%)
  • Calories 213

PreparationPrepare vegetables: Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water. Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes. Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour. Trim endive and separate leaves. Keep chilled, covered, until ready to serve. Make dressing: Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified. Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping. *Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, radicchio.com.

PreparationPrepare vegetables: Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water. Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes. Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour. Trim endive and separate leaves. Keep chilled, covered, until ready to serve. Make dressing: Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified. Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping. *Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, radicchio.com.