Orange salad with chicory

Description

A simple dish to prepare. The orange in the salad can be replaced with grapefruit or tangerines. Be sure to remove not only the peel, but also the inner membranes. The salad can be served immediately so that the citrus fruits don't release their juice. Serve chilled.

Instructions

1. 1

   Step 1

   Wash the puntarelle, remove the leaves and set them aside. Slice the stems lengthwise into thin strips and place them in ice water.

2. 2

   Step 2

   Pour water into a saucepan and place it over heat. Once it comes to a boil, add the stems and cook for 30 seconds, then drain in a colander.

3. 3

   Step 3

   Mix the anchovy fillets and garlic cloves, mashing them into a smooth paste. Add vinegar and olive oil to it.

4. 4

   Step 4

   Peel the orange, then remove the membranes from each segment. Cut the fennel into thin strips.

5. 5

   Step 5

   Mix the chicory leaves and stems, drizzle with dressing and toss. Add fennel and orange. Season with salt and pepper, and serve the salad immediately.