Puntarelle with mint, anchovies and mozzarella
Sunday 03 February 2008
1 small bunch of basil, leaves only
1 bunch of mint, leaves only
6 good-quality anchovy fillets
2 tbsp good-quality red wine vinegar
120ml/4fl oz extra-virgin olive oil
Freshly ground black pepper
1 head of puntarelle
6 very fresh balls of buffalo mozzarella
Place the basil and mint leaves in a blender and add the anchovies, vinegar, olive oil and a few grindings of black pepper. Blend until smooth. Taste; it should be salty because of the anchovies, but also vibrant and fresh due to the herbs. Set aside while you prepare the puntarelle.
Break off the puntarelle's pretty outer leaves to leave the inner bulb. Slice as finely as possible. Place in a bowl and spoon over enough dressing to generously coat the slices. Taste and adjust the seasoning if necessary.
Divide the mozzarella among six plates and arrange the puntarelle salad alongside it. Drizzle with a little more dressing and serve immediately.
Life & Style blogs
- 1 Christmas comes early to Hong Kong, as millions of bank notes spill out onto busy street
- 2 The 'Black Museum': After 150 years, public can visit police’s grisly crime museum
- 4 Vagina canoe artist facing two years in jail defends herself over ‘obscenity’ charges
- 5 The Queen’s speech 2014: Recap and Twitter reaction to Game of Thrones reference
iJobs Food & Drink
£25000 - £30000 per annum: Recruitment Genius: The fastest growing fitness cha...
£240 - £275 per day: Investigo: Support the global business through in-depth a...
Negotiable: Ashdown Group: Data Manager - MySQL, Shell Scripts, Java, VB Scrip...
£27000 - £32000 per annum: Ashdown Group: Application Support Analyst - near S...