Puntarelle Salad with Anchovy Vinaigrette

Adapted by StarChefs.com
January 2011
Yield: 20 Servings

INGREDIENTS:

Anchovy Vinaigrette
¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 small clove garlic
¼ teaspoon finely grated lemon zest
1 teaspoon capers
7 large anchovy fillets
Salt and freshly ground black pepper
To Assemble and Serve
2 puntarelle hearts, thinly shaved and washed

METHOD:

For the Anchovy Vinaigrette:
In a food processor, blend together the olive oil, lemon juice, vinegar, garlic, lemon zest, capers, and anchovies. Taste and season with salt and pepper.

To Assemble and Serve:
Dress the raw shaved puntarelle hearts with the Anchovy Vinaigrette and serve.

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