Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Slice the larger, hardier leaves of the punterelle very thinly in a julienne style. Reserve the smaller leaves as they can be eaten raw, while the larger, hardier ones require cooking. Boil a pan of lightly salted water and blanch the thicker slices for 1-2 minutes, then scoop out into ice-cold water.
To make the dressing, put the garlic cloves in a small pan and cover with the milk and 200ml of water. Season with a pinch of salt and cook gently for 30 minutes, making sure the milk doesn’t catch as it reduces, until the cloves are soft enough to be crushed with the back of a fork.
Once the garlic is cooked, add a few fillets of anchovies as well as a spoonful of the oil they are preserved in, and, with the help of a small whisk or a fork, emulsify the dressing.
When ready to plate up, drain the puntarelle very well and shake off as much water as possible. Add the shaved puntarelle, the smaller green leaves, the dressing and a spoonful of red wine vinegar to a mixing bowl and mix thoroughly together. Taste to check for seasoning. Plate up the salad and garnish with a few capers to serve.