Puntarelle alla Romana Recipe
Makes 6 to 8 servings
This appealingly bitter and crunchy winter salad is made from a particular variety of chicory that grows in the countryside around Rome. If you can’t find puntarelle, substitute curly endive (frisee), Belgian endive or radicchio.
- 2 (1 lb) heads puntarelle or other chicory
- 1 large clove garlic
- Pinch of coarse sea salt
- 4 oil-packed anchovy fillets (see Note)
- 2 tablespoons white or red wine vinegar
- 4 tablespoons really good extra-virgin olive oil
- Freshly ground black pepper
- Clean, trim and cut the puntarelle according to the instructions in this post. If using radicchio or a different chicory, tear the leaves into bite-sized pieces. Soak the puntarelle in a bowl of ice water for at least 1 hour, until they curl. Drain and pat dry with a clean kitchen towel or paper towels. Place the puntarelle in a salad bowl.
- Mash together the garlic and sea salt ~ I use a small marble mortar and pestle. (If you don’t have a mortar and pestle you can do this on a cutting board using the flat side of a chef’s knife.)
- Add the anchovy fillets and pound until coarsely mashed. (If you’re doing this on the cutting board, transfer the garlic-anchovy paste to a small bowl.) Stir in the vinegar and mix well. Dribble in the oil and stir until well combined.
- Drizzle the dressing over the puntarelle and season with a generous grinding of black pepper. Toss to combine, and serve.