Caesar-Style Puntarelle

Name: Caesar-Style Puntarelle
Yield: Serves 2
Ingredients: 1/2 cup coarsely torn fresh breadcrumbs; 1 tablespoon olive oil; 1/4 teaspoon dried oregano; Kosher salt; 8 oil-packed anchovy fillets; 1 large egg yolk; 1 small shallot, finely chopped; 1 clove garlic, finely chopped; 1 ounce Parmesan, finely grated (about 1 cup), plus more for serving; 2 tablespoons white wine vinegar; 4 1/2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 3 dashes hot sauce (preferably Tabasco); 1/4 cup plus 2 tablespoons vegetable oil; 1/4 cup olive oil; Freshly ground black pepper; 6 cups thinly sliced puntarelle or torn escarole leaves; 4 boquerones (marinated white anchovies), chopped (optional)

By Zach Pollack

February 2, 2016

Image may contain Animal Seafood Food Lobster Sea Life Plant and Meal

Photo by Peden & Munk

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Recipe information

Yield
Serves 2

Ingredients

1/2 cup coarsely torn fresh breadcrumbs

1 tablespoon olive oil

1/4 teaspoon dried oregano

Kosher salt

8 oil-packed anchovy fillets

1 large egg yolk

1 small shallot, finely chopped

1 clove garlic, finely chopped

1 ounce Parmesan, finely grated (about 1 cup), plus more for serving

2 tablespoons white wine vinegar

4 1/2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

3 dashes hot sauce (preferably Tabasco)

1/4 cup plus 2 tablespoons vegetable oil

1/4 cup olive oil

Freshly ground black pepper

6 cups thinly sliced puntarelle or torn escarole leaves

4 boquerones (marinated white anchovies), chopped (optional)

Preparation

Step 1
Preheat oven to 350°F. 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.
Step 2
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.
Step 3
Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
Step 4
Serve salad topped with breadcrumbs and more Parmesan.
Do Ahead
Step 5
Dressing can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 930 Fat (g) 86 Saturated Fat (g) 15 Cholesterol (mg) 125 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 16 Sodium (mg) 1120

TagsSalad Caesar Salad Italian American Italian European Anchovy Fish Seafood Parmesan Cheese Dairy Escarole Chicory Leafy Greens Vegetable Main Side Dinner Nut Free Vegetarian Blender Epicurious

Recipe notes

See Related Recipes and Cooking Tips

79 Ways to Eat Your Greens
These great recipes make it easy to get your daily dose.
An Italian Easter Feast
Celebrate the season with our best Italian-inspired spring holiday recipes.
51 Reasons to Use the Good Parmesan
Kick the can. Love the hunk.
41 Italian Appetizer Recipes
From ricotta toasts and polenta bites to pasta e fagioli and sea bream crudo, here are all of our favorite Italian and Italian-inspired appetizer recipes.