Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 270kcal 13%
Fat 20g 30%
Saturated Fat 3g 15%
Carbohydrates 12g 4%
Fiber 2g 8%
Sugar 6g 12%
Protein 7g 14%
Cholesterol 10mg 3%
Sodium 650mg 27%

Percent Daily Values are based on a 2,000 calorie diet.

seriouseats.com

Puntarelle Alla Romana (Puntarelle Salad With Anchovy and Garlic Dressing)

Name: Puntarelle Alla Romana (Puntarelle Salad With Anchovy and Garlic Dressing)
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 20 ounces (570g) puntarelle (1 to 2 heads) or Belgian endive (8 to 10 heads; a mix of white and red if available), trimmed (see note); 8 oil-packed anchovies, drained (32g); 2 medium garlic cloves (10g); 1/2 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume; 3 tablespoons (45ml) red wine vinegar; 5 tablespoons (75ml) extra-virgin olive oil; 1/2 cup (20g) fresh flat-leaf parsley leaves; 3 tablespoons (45g) capers, drained and roughly chopped; Freshly ground black pepper

Prep 10m

Total 10m

This Puntarelle Alla Romana recipe features a delicious salad with a tangy anchovy and garlic dressing. The puntarelle or Belgian endive is mixed with red wine vinegar, extra-virgin olive oil, capers, and parsley, creating a flavorful and refreshing dish. Perfect for a light and healthy meal.