Wednesday, November 17, 2010
This is a fresh, crunchy italian style salad, ideal as a side dish - delicious with salmon but also with chicken and pork - and as a solution for a light lunch, when served with nice toasted brown bread.
for 4 people
1 puntarelle salad
6 anchovies fillets
for the vinaigrette
1 tablespoon of sesame seeds
the juice of half a lemon
1 tablespoon of balsamic vinegar
2 tablespoons of extravirgin olive oil
half a teaspoon of crushed dry chilli pepper
Take the external leaves off *.
Cut the puntarelle into thin strips and put them into a salad bow.
Drain and chop the anchovies fillets and add them to the salad.
In a small bowl prepare the vinaigrette mixing together the lemon juice, olive oil, vinegar, sesame seeds, salt and chilli peppers.
Top the salad with this sauce and serve...nothing easier!
* with the external leaves I made a great frittata...I'll post the recipe next!