Puntarelle Salad Recipe

1 Head Puntarelle

8 or more anchovies (for vegan version use kalamata olives)

2 tablespoons olive oil

2 tablespoons lemon, meyer lemon works great too

2 tablespoons white vinegar (red vinegar too)

2 cloves of garlic

1/4 Parmesan cheese (plus more on top) For Vegan version, use nutritional yeast

salt and pepper to taste

Start with slicing the puntarelle. Pull off the outer leaves. You might use a few of them or none at all. You can save the rest for making broth. They're full of nutrition, and for some, too bitter for the salad. There are different ways to slice the head of puntarelle. We like to make long, thin slices. Pull apart each piece, cut them in half length wise, then slice strands. In the photo below, I used a mandolin and sliced it the other way. How I slice it, depends on what I’m feeling in the moment. Typically I like the long strands, because they curl up when you put them in cold water.

(optional) Place the puntarelle in a bowl of cold water, and into the fridge. Let that sit for 30 minutes or longer. You can even get this ready for the next day. The strands will curl and get even crispier. The flavor is better too.

Blend the ingredients for the dressing, with the Parmesan going in last. If vegan, no need to add nutritional yeast to the dressing, just sprinkle it on top, as much as you enjoy. Add more anchovies or kalamata olives if you prefer more.

Pour the puntarelle into a colander, and pat dry or spin dry.

Place it in a bowl, then pour and mix the dressing. Add more Parmesan on top.

You can also add, frisee, chicory, capers, spice, fresh parsley, etc.!

Enjoy!