Gabrielle Hamiltons Endive Salad in the Roman Puntarelle Style
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: salad
Cuisine
- italian
Ingredients
- 3/4 pound Belgian endive (up to 1 pound)
- 4 to 5 cloves burning, sticky fresh garlic, peeled
- 3 tablespoons fresh lemon juice
- 10 anchovy fillets in oil
- 2 serious pinches kosher salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 pinch Freshly ground black pepper
- 1 cup crushed ice
Instructions
Gabrielle Hamilton's Endive Salad in the Roman Puntarelle Style serves 4 original recipe by Food52.
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