Chicory in Anchovy Sauce (Puntarelle in Salsa di Alici)

  • Serves

    serves 4


Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.


  • 8 oz. young puntarelle or dandelion greens, trimmed and thinly sliced
  • 4 anchovy filets
  • 1 clove garlic, minced
  • 6 tbsp. extra-virgin olive oil
  • 3 tbsp. red or white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Put puntarelle into a bowl of ice water; let sit for 1 hour. Meanwhile, finely chop and smash anchovies and garlic to make a paste; whisk in oil and vinegar to make a smooth dressing. Season with salt and pepper. Drain puntarelle and pat dry; toss with dressing.

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