Puntarelle and Lemon Salad

This salad is a great way to use up puntarelle, a bitter green with a slightly spicy flavor. The lemon juice and olive oil help to balance out the bitterness of the puntarelle, and the red onion and herbs add a bit of sweetness and freshness. This salad is a great side dish for grilled fish or chicken, or it can be served as a light lunch or dinner.

Puntarelle is a bitter green that is native to Italy. It is a member of the chicory family, and it has a slightly spicy flavor. Puntarelle is typically eaten raw, and it is often used in salads. The name "puntarelle" comes from the Italian word "punta," which means "point." This is because puntarelle has long, pointed leaves.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 bunch puntarelle
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Wash and trim the puntarelle. Cut the puntarelle into thin strips.
2. Place the puntarelle in a large bowl and add the red onion, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the puntarelle and toss to coat.
5. Serve immediately or chill for later.

Why It Works

• The lemon juice helps to balance out the bitterness of the puntarelle.
• The olive oil helps to coat the puntarelle and prevents it from becoming too bitter.
• The red onion and herbs add a bit of sweetness and freshness to the salad.
• The Dijon mustard adds a bit of tanginess to the dressing.