Caesar-Style Puntarelle

Name: Caesar-Style Puntarelle
Yield: Serves 2
Ingredients: 1/2 cup coarsely torn fresh breadcrumbs; 1 tablespoon olive oil; 1/4 teaspoon dried oregano; Kosher salt; 8 oil-packed anchovy fillets; 1 large egg yolk; 1 small shallot, finely chopped; 1 clove garlic, finely chopped; 1 ounce Parmesan, finely grated (about 1 cup), plus more for serving; 2 tablespoons white wine vinegar; 4 1/2 teaspoons fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 3 dashes hot sauce (preferably Tabasco); 1/4 cup plus 2 tablespoons vegetable oil; 1/4 cup olive oil; Freshly ground black pepper; 6 cups thinly sliced puntarelle or torn escarole leaves; 4 boquerones (marinated white anchovies), chopped (optional)

By Zach Pollack

February 2, 2016

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Photo by Peden & Munk

Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

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