Caesar-Style Puntarelle

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

From the kitchen of Carly

Crispy homemade croutons and a silky anchovy dressing elevate puntarelle into proper Caesar territory. The bitter greens play beautifully against rich, umami-forward sauce and toasted breadcrumbs. Simple, elegant, and completely satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup coarsely torn fresh breadcrumbs
11 tablespoon olive oil
11/4 teaspoon dried oregano
1Kosher salt
18 oil-packed anchovy fillets
11 large egg yolk
11 small shallot, finely chopped
11 clove garlic, finely chopped
11 ounce Parmesan, finely grated (about 1 cup), plus more for serving
12 tablespoons white wine vinegar
14 1/2 teaspoons fresh lemon juice
12 teaspoons Dijon mustard
11 teaspoon Worcestershire sauce
13 dashes hot sauce (preferably Tabasco)
11/4 cup plus 2 tablespoons vegetable oil
11/4 cup olive oil
1Freshly ground black pepper
16 cups thinly sliced puntarelle or torn escarole leaves
14 boquerones (marinated white anchovies)
1chopped (optional)

Instructions

Preheat oven to 350°F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.
While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.
Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.
Serve salad topped with breadcrumbs and more Parmesan.
Dressing can be made 1 day ahead. Cover and chill.