¼ cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 small clove garlic
¼ teaspoon finely grated lemon zest
1 teaspoon capers
7 large anchovy fillets
Salt and freshly ground black pepper
2 puntarelle hearts, thinly shaved and washed
METHOD:
For the Anchovy Vinaigrette:
In a food processor, blend together the olive oil, lemon juice, vinegar, garlic, lemon zest, capers, and anchovies. Taste and season with salt and pepper.
To Assemble and Serve:
Dress the raw shaved puntarelle hearts with the Anchovy Vinaigrette and serve.
