Puntarelle & Anchovy Salad

Puntarelle is a member of the chicory family and, out and out, one of my favourite things to eat.  It’s bitter, but pleasantly so, and married with an unctuous, salty anchoïade and some crusty garlicky croutons, this dish is an absolute winner.  Puntarelle grows throughout autumn and winter into early spring and it means, I’m very happy to say, that salads continue to pepper the menu at Thyme throughout its season.  I’m a great salad champion and am delighted that they’re not restricted to summer!

serves 6

ingredients

For the Anchoïade

2 large egg yolks

1 clove of garlic, minced

10 anchovies

1 tbsp Dijon mustard

Juice of half a lemon

300ml olive oil

A dash of water

For the Croutons

Quarter loaf of sourdough bread, cut into cubes

100g butter

4 sprigs thyme

1 clove of garlic, peeled

A handful of flatleaf parsley, chopped

For the Salad

1 head of puntarelle

6 anchovies, each cut into 3 pieces

4 tbsp anchoïade

Croutons

Olive oil

A handful of flatleaf parsley, chopped

Method

For the Anchoiade

Place the egg yolks, garlic, anchovies, Dijon and lemon juice into a food processor. Blend until smooth and then add the oil in a slow, even drizzle, stopping to allow the oil to incorporate every now and then. If the mix becomes very thick, add a small splash of water before continuing with the oil.

The mayonnaise should be smooth, shiny and silky. Add a pinch of salt, if necessary, then set it aside. 

For the Croutons

In a pan, melt the butter over a medium heat, along with the garlic clove and thyme. 

When the butter is foaming, lift out the garlic and thyme and add the bread. Cook until crisp and medium bronze in colour and then drain on paper towel.

For the Salad

Cut off the base of the puntarelle and separate the spears from the leaves. Slice the spears and the stems of the leaves thinly and then cut the leaves into 5cm chunks. Dunk into ice cold water. Drain off.

Put the drained puntarelle, anchovies, anchoïade, croutons and a drizzle of olive oil into a bowl and toss.

Divide between 6 plates and sprinkle with chopped parsley.