CELERY, RADISHES, AND ENDIVE WITH ANCHOVY DRESSING
_Puntarelle_ (a Catalonian chicory) with anchovy dressing is a classic Roman dish. We have substituted celery for the _puntarelle_ because the latter is not widely available in this country*. Active time: 45 min Start to finish: 1 3/4 hr
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Cut celery ribs crosswise into thirds. Beginning at 1 end of each piece of celery, make lengthwise cuts about 1/8 inch apart, cutting through to cutting board and stopping 1/4 inch from other end (so that pieces stay whole). Transfer as cut to a bowl of ice and cold water.
- Trim stem end of each radish to create a flat surface. Stand 1 radish stem-end down and make vertical cuts at 1/8-inch intervals into (but not all the way through) radish, stopping about 1/4 inch above stem end. Rotate radish 90 degrees and make vertical cuts in same manner to form a crosshatch pattern, keeping radish intact. Transfer to ice water. Repeat with remaining radishes.
- Chill celery and radishes, covered in ice water, until ends of celery curl, at least 1 hour.
- Trim endive and separate leaves. Keep chilled, covered, until ready to serve.
- Mash anchovies and garlic to a paste with salt and pepper using a mortar and pestle (or mince and mash with a large heavy knife and transfer to a bowl). Stir in vinegar with pestle (or a whisk), then add oil in a slow stream, stirring (or whisking) vigorously until dressing is emulsified.
- Drain celery and radishes and pat dry. Serve vegetables with individual ramekins of dressing for dipping.
- *Puntarelle is available by mail order from Lucio Gomiero's European Vegetable Specialties Farms, radicchio.com.
ROASTED RADISHES WITH ANCHOVIES
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce. This is best served warm rather than piping hot. You can make the anchovy mixture up to 3 days ahead. Store it in the fridge and bring it to room temperature before using.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
- Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
- Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
- Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 376 milligrams, Sugar 1 gram, TransFat 0 grams
WHOLE ENDIVE SALAD WITH ANCHOVY DRESSING
A garlicky anchovy dressing imparts an umami richness to crisp endive leaves in this elegant spring salad, while tiny homemade brioche croutons add just the right amount of crunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h5m
Number Of Ingredients 9
Steps:
- Croutons: Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, stirring often, until golden and crisp, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be stored in an airtight container at room temperature up to 1 week.
- Salad: With the side of a knife, mash anchovies and 1/4 teaspoon salt to a paste. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted spoon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, stirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely.
- In a large bowl, toss endive leaves with dressing; lightly season with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper.
ENDIVE AND TREVISO RADICCHIO SALAD WITH ANCHOVY DRESSING
This salad offers a pleasing blend of flavors: the mildly bitter sensation of the endive and the radicchio, the saltiness imparted by the anchovies, and the sharpness of the black pepper and the red-wine vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, submerge anchovies in 1/4 cup red-wine vinegar. Let soak for 30 minutes; drain, and discard liquid.
- Place anchovies and garlic on a cutting board. Sprinkle with salt, and mince into a paste; place in a medium bowl. Whisk in remaining tablespoon vinegar, olive oil, and pepper. Set aside.
- Arrange sliced endives and Treviso radicchio leaves on four salad plates. Drizzle anchovy mixture over each. Serve immediately.
ANCHOVY-GARLIC DRESSING
Tasting this bold dressing on its own, straight out of the jar, might make your eyes widen. It is very assertive. But don't tone it down thinking there must be an error. The high ratio of potent raw garlic to bright lemon juice to salty anchovy is very much on purpose - once you spoon the dressing over cold braised celery hearts or fennel heads or steamed cauliflower or leafy mustard greens, the ferocity is tamed. If it didn't start so high and assertive, it would become docile rather than perfectly obedient.
Provided by Gabrielle Hamilton
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place lemon juice, anchovies, garlic, kosher salt and red-pepper flakes in a medium bowl.
- Stir (don't whisk) in the olive oil.
- Season to taste with salt and several good grinds on the pepper mill for a bright, bracing dressing. Cover, and refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 123 milligrams, Sugar 0 grams
WILD ARUGULA, CELERY AND APPLE SALAD WITH ANCHOVY DRESSING
The dressing in this salad is inspired by a much more robust dressing in Jennifer McLagan's wonderful new cookbook, "Bitter." I have reduced the anchovies significantly, not because I don't adore anchovies, but to reduce the sodium levels, which would be too high if an entire can were used. The salad presents a delicious play of bitter, pungent, sweet and salty flavors.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Make dressing. Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use the pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add olive oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding the next. Season to taste with freshly ground pepper.
- In a salad bowl, toss together arugula, celery and celery leaves, and apple slices. Add dressing, toss until coated, and serve.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 18 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 172 milligrams, Sugar 5 grams, TransFat 0 grams
More about "celery radishes and endive with anchovy dressing recipes"
CELERY SALAD WITH ANCHOVY DRESSING - HONEST COOKING
From honestcooking.com
Estimated Reading Time 2 minsTotal Time 5 mins
RADICCHIO, ENDIVE, AND ANCHOVY SALAD RECIPE - SERIOUS EATS
From seriouseats.com
4.7/5 (3)Category Appetizers And Hors D'oeuvres, Salads, SaladCuisine FrenchCalories 280 per serving
CELERY AND ANCHOVY SALAD RECIPE - LOS ANGELES TIMES
From latimes.com
41 BEST ANCHOVY RECIPES, INCLUDING ANCHOVY PASTA, SALAD …
From epicurious.com
CELERY RADISHES AND ENDIVE WITH ANCHOVY DRESSING RECIPES
From tfrecipes.com
SALADS — ALISON ROMAN
From alisoneroman.com
TREVISO AND RADISH SALAD WITH WALNUT–ANCHOVY DRESSING
From bonappetit.com
CELERY AND WATERCRESS SALAD WITH ANCHOVY DRESSING
From greatchefs.com
BEST CELERY ANCHOVY SALAD RECIPE - HOW TO MAKE …
From food52.com
CELERY RADISHES AND ENDIVE WITH ANCHOVY DRESSING …
From friendseat.com
CELERY, RADISHES, AND ENDIVE WITH ANCHOVY DRESSING RECIPE
From recipeofhealth.com
CHRISTINE'S HOUSE DRESSING (LEMON-ANCHOVY …
From thekitchn.com
ANCHOVY VINAIGRETTE | THE KITCHN
From thekitchn.com
ANCHOVY-MUSTARD VINAIGRETTE - SIMPLY RECIPES
From simplyrecipes.com
CELERY & HERB SALAD WITH HARD-BOILED EGGS & ANCHOVY …
From blog.williams-sonoma.com
ANCHOVY VINAIGRETTE - EATINGWELL
From eatingwell.com
CREAMY ANCHOVY VINAIGRETTE - GARLIC & ZEST
From garlicandzest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love