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Insalata di Puntarelle

Insalata di Puntarelle Recipe

  • 3 garlic cloves, chopped
  • 3 anchovy fillets, rinsed, patted dry
  • Large pinch of coarse kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 large heads of Belgian endive (about 1 1/3 pounds), halved lengthwise, then cut lengthwise into thin strips
  • 4 celery stalks (about 1/2 pound), cut into 4-inch lengths, then cut lengthwise into thin strips
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