Puntarelle Alla Romana
Bathed in garlicky anchovy sauce, this Italian chicory salad makes an invigorating foil for rich pastas and roasts.
- Serves
4
- Time
10 minutes, plus soaking
This classic Roman dish features the pleasantly bitter Italian chicory known as puntarelle. Thinly slicing the white interior shoots and soaking them in ice water is key—the stalks curl and crisp, yielding the most satisfying crunchy texture. Tossed with some of the vegetable’s green leaves and a bracing garlic-anchovy dressing, the salad pairs beautifully with rich pastas and roasted meats. Puntarelle season typically runs from October to February in Italy; look for it at farmers markets in the U.S. starting late fall.
Featured in “Eternal Pleasures” by Anya von Bremzen in the April 2010 issue and “How to Cook With Puntarelle, the Bitter Green Romans Can't Live Without” by Katie Parla.
Ingredients
- 1 head (8 oz.) puntarelle, trimmed and thinly sliced
- 4 anchovy fillets
- 2 garlic cloves
- 3 Tbsp. red or white wine vinegar
- ¼ cup plus 2 Tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
Step 1
Step 2
Step 3
- Remove the outer leaves of the puntarelle, tear into bite-size pieces, and set aside. Remove the shoots from the head and trim the bottoms if needed. Thinly slice each shoot lengthwise, then transfer to a large bowl of ice water. Set aside until curled, about 1 hour.
- Meanwhile, in a mortar and pestle, mash together the anchovies and garlic until a smooth paste forms. Transfer to a large bowl and whisk in the vinegar. Add the oil in a thin stream, whisking continuously, until emulsified. Season to taste with salt and black pepper.
- Drain the puntarelle and pat or spin dry, then toss in the dressing and serve.
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