Puntarella Picante with Olive-Anchovy Dressing

Preparation info

  • Serves about

    4

    as a first course
    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A swirl of Puntarella parts (shoots, stems, and leaves separated for textural play) suggests a bouquet of wild greens on the plate. Sharp, hot, and salty seasonings add punch to the mild chicory.

Select a head with an abundance of short shoots, which look and taste best in this dish. The yield from each head varies with the ratio of shoots to leafy greens, making it impossible to predict the number of servings or exact quantity of dressing needed. Dress gradually, holding some back