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Puntarelle question

erica | Jun 14, 200812:38 PM

I bought some puntarelle today ($2 a bunch) at Union Square. I will turn it into a salad but since my partner does not like anchovy, I was thinking of a bacon/shallot dressing that I have used with success on dandelion greens.

Question: Whenever I see this green in a restaurant in Rome, it is sitting in a bowl of ice water, presumably to crisp it before service. Which got me wondering if it would be a good idea to do this not only with puntarelle, but with other somewhat sturdy bitter greens like dandelion.

Any thoughts on this?

Anyone have a great recipe for a dressing w/o anchovies?

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