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INSALATA DI PUNTARELLE




Source of Recipe


Bon Appétit


List of Ingredients




3 garlic cloves, chopped
3 anchovy fillets, rinsed, patted dry
Large pinch of coarse kosher salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips
4 celery stalks (about 1/2 pound), cut into 4-inch lengths, then cut lengthwise into thin strips



Recipe



Mix garlic, anchovies, and salt in small bowl. Mash with back of wooden spoon or firm spatula until paste forms. Whisk in oil, vinegar, and mustard. Season dressing to taste with salt and generously with pepper.
Place endive and celery in large bowl of ice water. Refrigerate 1 hour. Drain well. Place in clean bowl. Toss with anchovy dressing and serve.

Market Tip
Choose Belgian endive with tight firm heads and no brown edges. A newly available variety has petals with red-tinged edges that would look pretty in the salad. Use only the tender, crisp inner stalks from a bunch of celery.

Makes 4 servings.