Puntarelle and treviso with blood oranges and pecorino
Saturday 20 March 2010
Puntarelle is a member of the chicory family and it can be quite bitter. But it makes a great salad– just soak it in iced water and it will lose some of its bitterness.
1 head of treviso, trimmed and washed
8-10 florets of puntarelle, soaked in iced water for 30 minutes
1 blood orange, segmented and juice reserved
2-3tbsp olive oil
Salt and freshly ground black pepper
Thinly slice the heads of puntarelle with a sharp knife or on a mandolin.
Whisk the orange juice and olive oil together and season.
Toss the puntarelle, treviso and orange segments with the dressing, season and arrange on a serving dish.
Thinly shave the pecorino with a knife or peeler and scatter on top.
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