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SALAD OF CHICORY AND ARUGULA WITH ANCHOVY SAUCE

Insalata di cicoria e ruchetta con salsa d'alici

Rome - Lazio
Serves 4

In Rome, women sell prepared shoots called puntarelle that have a taste similar to arugula. We prepare them in the same way for this recipe.

1 head chicory
35 leaves (2 1/2 oz) arugula
1/2 clove garlic
1 salt-packed anchovies, rinsed, filleted, and chopped, or 2 tablespoons anchovy paste
1 tablespoons white wine vinegar (or lemon juice)
Coarse salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil

Wash and dry the greens thoroughly. Shred and put into a large salad bowl. Put the remaining ingredients into a blender and blend until smooth. Pour over the salad greens and toss thoroughly.

NOTE:This dressing is best prepared with a mortar and pestle, as the Romans do.

From:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press

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