Puntarelle Alla Romana Recipe (Puntarelle Salad With Anchovy and Garlic Dressing)

Serves: 4 Save

Ingredients (9)

  • 20 ounces (570g) puntarelle (1 to 2 heads) or Belgian endive (8 to 10 heads; a mix of white and red if available), trimmed (see note)
  • 8 oil-packed anchovies, drained (32g)
  • 2 medium garlic cloves (10g)
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
  • 3 tablespoons (45ml) red wine vinegar
  • 5 tablespoons (75ml) extra-virgin olive oil
  • 1/2 cup (20g) fresh flat-leaf parsley leaves
  • 3 tablespoons (45g) capers, drained and roughly chopped
  • Freshly ground black pepper

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