Chicory Salad with Anchovy Dressing - Puntarelle alla Romana

Chicory with Anchovy Dressing
Until fairly recently there was a certain amount of discussion outside of Rome as to what puntarelle are. Turns out they're chicory shoots of a variety known as Catalogna, picked while still young and tender. Slightly bitter, crisp and fresh this pairs perfectly with salty anchovies and a squeeze of lemon.

Chicory with Anchovy Dressing
puntarelle alla romana (salsa di alici)

1 head of puntarelle, chicory, radicchio, endive or any winter lettuce.

Prepare the puntarelle: Remove the spindly outer dark green leaves to reveal the heart. This resembles a weird looking bunch of white asparagus tips. Remove the stalks from the center core, slice in half length wise and wash. Spin dry thoroughly.

1 spoonful of lemon juice
3 spoonfuls of olive oil
1/2 clove of garlic, minced finely
1/2 - 1 anchovy filet
salt & pepper

This recipe is really simple and can be expanded to make as large as a quantity as you want - just follow the three to one ratio.

In a bowl or mortar and pestle combine the garlic, lemon and anchovy. With either a fork or pestle make sure everything is pulverized and mixed together well. Once you are ready, continuously stir, drizzle in the olive oil. Give it a good stir until the oil has fully incorporated.  Taste and adjust the salt & pepper and acid to oil ratio.

Make a tiny bit or enough to feed an army - it’s easy & delicious!

1 comment :

  1. I was curious about the puntarelle so I googled and found a website with great information: I'm thinking this might be something I could grow under a cold frame next fall/winter. Sounds delicious!