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Puntarelle is a crisp, spiky Italian green related to chicory. If not, escarole is a great substitute.
- ½ cup coarsely torn fresh breadcrumbs
- 8 oil-packed anchovy fillets
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
- 2 tablespoons white wine vinegar
- 4½ teaspoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 dashes of hot sauce (preferably Tabasco)
- ¼ cup plus 2 tablespoons vegetable oil
- Freshly ground black pepper
- 6 cups thinly sliced puntarelle or torn escarole leaves
- 4 boquerones (marinated white anchovies), chopped (optional)
Preheat oven to 350°. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.
While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
Serve salad topped with breadcrumbs and more Parmesan.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.