Caesar-Style Puntarelle
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 ⓘ
Instructions
- 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.
- 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 Tbsp. 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.
Nutrition & Diet Analysis (per serving)
949
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).