Puntarelle with Blood Oranges, Anchovies and Olives

Rating: 2.94 / 5.00 (18 Votes)

Total time: 15 min

Servings: 4.0 (servings)



Remove the stalk from the puntarelle, wash and dry. Mix anchovies with blood orange juice, maple syrup, apple cider vinegar, olive oil until creamy and season with salt and pepper.

Mix puntarelle with orange fillets, olives and dressing. Arrange in a bowl or on a plate and sprinkle with plucked basil leaves.

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