Dominic Labelle’s Puntarelle Alla Romana | RICARDO
In this simple yet flavourful fall dinner, by chef Dominic Labelle, juicy pork chops are paired with a fresh zucchini salad using seasonal vegetables.
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Cooking tools:
- Mixing bowl
- Colander
- Kitchen towel
- Spoon
Ingredients
- 1 puntarelle (Catalonian chicory), about 1 lb (450 g) or 5 medium endives, julienned
- 4 anchovy fillets, finely chopped (see note)
- 1 garlic clove, finely chopped
- 1/3 cup (75 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- Red pepper flakes, to taste
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