Puntarelle Salad Recipe
A true pride and joy of the Eternal City, Puntarelle salad is a must-try Roman delight! This unique Italian green vegetable, part of the chicory family, primarily grows in the outskirts of Rome. It’s a winter and early spring staple, often enjoyed as a side dish with a zesty anchovy vinaigrette.
While you can usually find bunches of puntarelle sold whole, the real magic happens at local food markets. Skilled vendors transform them into crunchy curls by trimming the stems and soaking them in ice-cold water. All you need then is some extra virgin olive oil, anchovies, garlic, a splash of vinegar, and a hint of spice.
Puntarelle is highly addictive and a Roman classic rarely found outside of Italy. So, make sure to give it a try while you’re here – it’s absolutely worth it!
Puntarelle Salad
Ingredients (Serves 4)
- 500g (17.6 oz) puntarelle, trimmed
- 100ml (3.4 fl oz) extra virgin olive oil
- 2-3 tbsp white wine vinegar
- 6-8 anchovy fillets (in olive oil)
- 2 garlic cloves, chopped
Instructions
- Prepare the Puntarelle:
- Trim the puntarelle into thin strips and soak them in ice-cold water to curl them up. If you want to save time, you can buy them ready-trimmed.
- Make the Dressing:
- In a bowl, combine the olive oil, white wine vinegar, anchovies, and chopped garlic. Whisk until well-blended and emulsified. Taste and adjust the seasoning as needed.
- Assemble the Salad:
- Toss the prepared puntarelle in the dressing until well-coated.
- Serve:
- Serve the puntarelle salad as a refreshing and flavorful side dish.
Buon appetito! Enjoy this quintessential Roman dish and bring a taste of Rome to your table.
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