Caesar-Style Puntarelle

Ingredients for Caesar-Style Puntarelle

• 60g coarsely torn fresh breadcrumbs

• 1 tablespoon olive oil

• 1/4 teaspoons dried oregano

• Kosher salt

• 8 oil-packed anchovy fillets

• 1 large egg yolk

• 1 small shallot, finely chopped

• 1 clove garlic, finely chopped

• 30g Parmesan, finely grated (about 240ml ), plus more for serving

• 2 tablespoons white wine vinegar

• 25ml fresh lemon juice

• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 3 dashes hot sauce (preferably Tabasco)

• 60ml plus 2 tablespoons vegetable oil

• 60ml olive oil

• Freshly ground black pepper

• 6 cups thinly sliced puntarelle or torn escarole leaves

• 4 boquerones (marinated white anchovies), chopped (optional)

Preheat oven to 177°C. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.

While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.

Toss puntarelle, boquerones (if using), and 2 tablespoons dressing in a large bowl (reserve remaining dressing for another use); season with salt.

Serve salad topped with breadcrumbs and more Parmesan.

Dressing can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.