October 10, 2009
One of my favorite cold weather salads back in Rome were puntarelle , a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad ...
Other Names: Frisee Salad With Anchovy Vinaigrette
Edited by: Frank Fariello, Sheri Wetherell
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[edit] Preparation
Step 1 |
Melt some anchovy fillets in just a little bit of olive oil (you can also just melt them in a dry pan) over very low heat, taking care not to actually cook them. T |
Step 2 |
Hen blend the fillets with a small spoonful of white wine vinegar, salt, freshly ground black pepper and a good pour of olive oil. Taste for balance and adjust the ingredients to your liking. |
Step 3 |
Pour into a bowl or container and add a whole clove of garlic. Let the garlic steep for about an hour or so. |
Step 4 |
Remove the garlic clove from the anchoiade before spooning the mixture over frisée. lettuce that you will have arranged in individual plates. Serve with crusty bread and a crisp white wine. |
[edit] About Salade Frisée à L'Anchoiade
One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a fine light entrée, a bed for fish or even a contorno for a seafood dish.
NOTES: As always, whole anchovies packed in salt will give the best flavor, but fillets packed in olive oil will do fine. If you want a really assertive garlic flavor, you could add the garlic clove to the blender, but this would tend to overwhelm the frisée, which has a fairly delicate taste. I will post some time soon my more rustic mock 'puntarelle', which I use to console myself when I'm feeling nostalgic for that Roman classic.
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