Shaved Fennel, Puntarelle, and Dandelion Salad with Bottarga and Hazelnuts

US$ 1.29

PDF Recipe with Photo, Instant Digital Download

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Description

Description

Take three of the top Italian salad favorites – fennel, puntarelle, and dandelion. Lightly dress with another Italian favorite, anchovy-garlic vinaigrette. Create a plated composition dynamic in presentation and ingredient pairing. Garnish with two Italian ingredients usually not featured in salad, toasted hazelnuts and bottarga. Referred to as “poor man’s caviar”, Italian Bottarga di Muggine, the salted, cured grey mullet roe sac, or Bottarga di Tonno, the equivalent usually from bluefin tuna, is brilliant in this composed salad.

Italians love to cut puntarelle into square strands with a wire cutter; instruction describes this utensil, available online, and how to use it as well as prepare the greens with a knife. Information includes the best varieties of puntarelle or chicory to buy for this salad. Websites are listed for purchasing seeds online for puntarelle, chicory, and dandelion to grow your own.

Expect the unexpected. Tempt with layers of refined subtlety, with beauty in every bite. Serve this salad as an appetizer or light main dish.

Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos. 4 servings.

 

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Please apply personal dietary food, technique, and equipment substitutions to meet personal requirements for food allergies, food sensitivities, health issues.

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