📋Puntarelle alla Romana

Puntarelle alla Romana is a classic Roman winter salad; they are shoots from the chicory family called Cicoria Catalogna. They are crunchy and have a slightly bitter flavor. They are cut very thin and seasoned with garlic, anchovies, and vinegar.

Course Salad

Cuisine Italian

Diet Gluten Free, Low Calorie

Keyword Anchovy vinaigrette, Chicory salad, puntarelle alla Romana

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 116kcal

Author Laura Tobin

Equipment

Ingredients

1 puntarelle head
3 anchovies stored in salt best preserved in salt
½ clove peeled garlic cloves
3 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar

US Customary - Metric

Instructions

Making the anchovies vinaigrette

In a small bowl blend the anchovies with the garlic, the extra virgin olive oil and the vinegar
3 anchovies stored in salt, ½ clove peeled garlic cloves, 3 tablespoon extra virgin olive oil, 1 tablespoon white wine vinegar

Cleaning the puntarelle

Remove the outer leaves of the puntarelle
1 puntarelle head
Cut the puntarelle into thin slices
Put them in ice water to curl
Once they are curled, drain the puntarelle
Place them on a serving bowl
Season with the anchovies vinaigrette
Stir and serve immediately

Video

Notes

Look for Puntarelle in a specialized Italian market or substitute with Endive Escarole
For curly Puntarelle buy Puntarelle di Gaeta
Make sure they are fresh and that the outside leaves are strong and green
Only use the shoots inside the vegetable head
Make sure the shoots are long enough otherwise they will not curl
Use the anchovies preserved in salt
You do not need to add salt to the seasoning as the anchovies are already salted
You can use as a dressing for any other salad.

Nutrition