Escarole salad in the Roman puntarelle style from Prune (page 432) by Gabrielle Hamilton

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Notes about this recipe

  • L.Nightshade on October 07, 2015

    This salad is not quite revolutionary, but good enough. I liked the endive cut into ribbons, and I like most anything that is heavy on the garlic and anchovy. The addition of shaved ice seemed a bit odd, but it does pretty much dissolve into the dressing, and seems to keep the endive a little crispier than it might have been. Photo here: http://www.chowhound.com/post/october-2015-cotm-prune-gabrielle-hamilton-alda-prep-daily-1025640?commentId=9739825

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