This salad is especially nice to serve post-Holiday season, as its crisp, refreshing flavors cut through the rich, heavy dishes we’ve been eating during the past couple of months.
2 tbsp Classico Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
1 Garlic Clove Anchovy Paste (or Fresh Anchovies)
Salt & Pepper 1 Bunch of Puntarelle (Chicory)
2. Add the anchovy paste to taste and combine it well. Puree or dice the garlic (leaving it in bigger pieces for an accentuated garlic flavor) and combine. Add salt and pepper to taste.
3. Cut the puntarelle into small strips, similar to a thick julienne. Mix with the dressing and serve!