Skip to main content
Epicurious

Caesar-Style Puntarelle

By Zach Pollack
Image may contain Animal Seafood Food Lobster Sea Life Plant and Meal
Photo by Peden & Munk

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

Recipe information

  • Yield

    Serves 2

Ingredients

1/2 cup coarsely torn fresh breadcrumbs
1 tablespoon olive oil
1/4 teaspoon dried oregano
Kosher salt
8 oil-packed anchovy fillets
1 large egg yolk
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 ounce Parmesan, finely grated (about 1 cup), plus more for serving
2 tablespoons white wine vinegar
4 1/2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
3 dashes hot sauce (preferably Tabasco)
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup olive oil
Freshly ground black pepper
6 cups thinly sliced puntarelle or torn escarole leaves
4 boquerones (marinated white anchovies), chopped (optional)

Preparation

  1. Step 1

    Preheat oven to 350°F. 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.

    Step 2

    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.

    Step 3

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

    Step 4

    Serve salad topped with breadcrumbs and more Parmesan.

  2. Do Ahead

    Step 5

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

Nutrition Per Serving

Calories (kcal) 930 Fat (g) 86 Saturated Fat (g) 15 Cholesterol (mg) 125 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 16 Sodium (mg) 1120
TagsSaladCaesar SaladItalian AmericanItalianEuropeanAnchovyFishSeafoodParmesanCheeseDairyEscaroleChicoryLeafy GreensVegetableMainSideDinnerNut FreeVegetarianBlenderEpicurious

See Related Recipes and Cooking Tips

Read More
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.