Dominic Labelle’s Puntarelle Alla Romana

Name: Dominic Labelle’s Puntarelle Alla Romana
Prep time: 20 min
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 1 puntarelle (Catalonian chicory), about 1 lb (450 g) or 5 medium endives, julienned; 4 anchovy fillets, finely chopped (see note); 1 garlic clove, finely chopped; 1/3 cup (75 ml) olive oil; 2 tbsp (30 ml) red wine vinegar; Red pepper flakes, to taste

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Preparation 20 min
Waiting 20 min
Makes 4 to 6 servings

This salad by Dominique Labelle, chef at Parcelles restaurant, is made with puntarelle, a type of lettuce, that's served Roman-style with anchovy fillets, garlic and a dressing made with red wine vinegar and chili peppers. Tastes delicious with pork chops!

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 puntarelle (Catalonian chicory), about 1 lb (450 g) or 5 medium endives, julienned
- 4 anchovy fillets, finely chopped (see note)
- 1 garlic clove, finely chopped
- 1/3 cup (75 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- Red pepper flakes, to taste

Preparation

- Place the julienned puntarelle in a large bowl of ice water. Let soak for 20 minutes or until curled. Drain and dry well on a clean dishcloth.
- In a large bowl, combine the remaining ingredients. Add the puntarelle and mix to coat well. Season with salt and pepper. Serve immediately.

Note from Ricardo

Since this recipe only requires a few ingredients, quality is of the utmost importance. For best results, choose high-quality anchovies, olive oil and vinegar.

Personal Note

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