Puntarelle is a crisp, spiky Italian green related to chicory. If you can get it, you’re in luck. If not, escarole is a great substitute.

　　

Ingredients

Serves 2

　　1/2 cup coarsely torn fresh breadcrumbs

　　1 tablespoon olive oil

　　1/4 teaspoon dried oregano

　　Kosher salt

　　8 oil-packed anchovy fillets

　　1 large egg yolk

　　1 small shallot, finely chopped

　　1 clove garlic, finely chopped

　　1 ounce Parmesan, finely grated (about 1 cup), plus more for serving

　　2 tablespoons white wine vinegar

　　4 1/2 teaspoons fresh lemon juice

　　2 teaspoons Dijon mustard

　　1 teaspoon Worcestershire sauce

　　3 dashes hot sauce (preferably Tabasco)

　　1/4 cup plus 2 tablespoons vegetable oil

　　1/4 cup olive oil

　　Freshly ground black pepper

　　6 cups thinly sliced puntarelle or torn escarole leaves

　　4 boquerones (marinated white anchovies), chopped (optional)

　　

Step 1

Preheat oven to 350°F. Toss breadcrumbs with oil and dried oregano on a rimmed baking sheet and season with salt. Toast, tossing halfway through for even browning, until golden brown, 8–10 minutes. Let cool.

　　

Step 2

While the bread is toasting, blend anchovies, egg yolk, shallot, garlic, Parmesan, vinegar, lemon juice, mustard, Worcestershire sauce, and hot sauce in a blender until smooth. With motor running, gradually stream in both oils; blend until smooth and emulsified. Season dressing with salt and pepper.

　　

Step 3

Toss puntarelle, boquerones (if using), and 2 Tbsp. dressing in a large bowl (reserve remaining dressing for another use); season with salt.

　　

Step 4

Serve salad topped with breadcrumbs and more Parmesan.

　　

Do Ahead

Step 5

Dressing can be made 1 day ahead. Cover and chill.

　　

Nutrition Per Serving

Calories (kcal) 930 Fat (g) 86 Saturated Fat (g) 15 Cholesterol (mg) 125 Carbohydrates (g) 27 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 16 Sodium (mg) 1120