Celery, Radishes, and Endive with Anchovy Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Puntarelle (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the puntarelle because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr Ingredients:
8 large celery ribs, strings discarded and ribs halved lengthwise |
1 bunch small radishes |
1 belgian endive |
8 flat anchovy fillets, chopped (1 1/2 tablespoons) |
1 small garlic clove, chopped |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon white-wine vinegar |
6 tablespoons extra-virgin olive oil |
Directions:
1. Prepare vegetables: Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water.
2. Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes.
3. Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour.
4. Trim endive and separate leaves. Keep chilled, covered, until ready to serve.
5. Make dressing: Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified.
6. Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping.
7. *Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, .
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