Puntarelle Alla Romana Recipe (Puntarelle Salad With Anchovy and Garlic Dressing)
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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (5)
- 1.5 oz. Don Julio Reposado Tequila
- 0.5 oz. Cassis Liqueur
- 0.5 oz. Fresh Lime Juice
- 3 oz. Ginger Beer
- Ice