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Salad with Anchovy Vinaigrette and Prawns
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This is delicious made with puntarelle, a slightly bitter salad leaf of which only the crunchy stems are eaten. It is not easy to get in the UK, so use a mixture of celery and chicory to approximate the same texture and flavour. In Rome, this is made with giant mezzancolle prawns. Tiger prawns are a good alternative.
This recipe was first published in June 2004.