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Roman Chicory Salad Recipe - Puntarelle


Chicory salad, or Puntarelle, is a classic Roman dish; the word puntarelle is Roman argot, and 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. As is the case with all chicory they do have a bitter undertone to them that makes them a very pleasing accompaniment...

Prep Time: 30 minutes

Total Time: 30 minutes


  • Chicory (see below for amounts and type)
  • Anchovies
  • Garlic
  • Olive oil
  • Vinegar


... to rich, hearty foods. Mr. Jannattoni notes that in his home their preparation was a task jealously guarded by his grandmother. She must have kept the secret of their preparation to herself, because he quotes Ada Boni's instructions for the sauce with which to serve them:

Once you have washed, picked over, and shredded your puntarelle, grind one or more cloves of garlic in a mortar with a few rinsed, boned anchovies (ideally the kind packed in salt, though you can used canned anchovy filets packed in oil too). When the two are ground to a smooth paste work some good vinegar into the mixture to dilute it, and use the sauce thus obtained to dress your salad.

Note: If you cannot find this particular variety of chicory (which is light green in color, and has long thin serrated leaves) you could also use radicchio rosso. The chromatic effect will be different but the flavor will still be good.

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