Puntarelle alla Romana Salad

Puntarelli is typical of the region around Rome and is commonly used in a, anchovy-dressed Puntarelle alla Romana salad. The most tasty variety is Chicory Catalogna Puntarelle Brindisina. Puntarelle salad is a classic Roman dish.

The preparation of the chicory is to split the chicory into shreads. Then place the result into a bath of ice water for a least 1/2 hour to curl. A wire Tool will help do the job.

In Italy, Puntarelle is available most of the year except early spring when the stalks are not yet developed. The stalks of the puntarelle make a crisp refreshing salad.

When you buy the puntarelli, make sure they are fresh and that the outside leaves are strong and green. If you can’t find them in your gourmet market, you can grow them.

14 oz puntarelli or two heads of 

1 clove of minced Garlic

1oz. Anchovies in oil

1 Tsp. Dijon mustard

1 Tsp. White wine

Salt and pepper

The salt in the anchovies helps moderate the bitterness of the chicory.