Bitter Greens with Anchovies and Breadcrumbs
This twist on a traditional Italian puntarelle salad gets an extra boost of savory umami flavor from capers swirled into the lemon-anchovy dressing. Creamy avocado and ribbons of shaved fennel and celery also make cool cameos.
Martha Stewart Living, January/February 2020
Gallery
Credit:
Lennart Weibull
Recipe Summary
Ingredients
Directions
Cook's Notes
Endive, chicory, and even baby kale are delicious alternatives to the escarole and dandelion in this salad. Using a mandolin when prepping will make quick work out of shaving the celery and fennel.