Puntarelle alla Romana (Roman-Style Chicory Salad)
This Roman-Style Chicory Salad, also known as Puntarelle alla Romana, is a classic dish from the Lazio region of Italy. It features puntarelle, a type of chicory, dressed in a tangy anchovy and garlic vinaigrette, creating a refreshing and flavorful salad.
Ingredients
- 2 heads of puntarelle (or substitute with curly endive)
- 4 anchovy fillets, minced
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the puntarelle by removing the outer leaves and trimming the stems. Use a sharp knife or a mandoline to slice the puntarelle into thin strips.
- In a small bowl, whisk together the minced anchovies, garlic, olive oil, and red wine vinegar to make the dressing. Season with salt and pepper to taste.
- Toss the puntarelle with the dressing until well coated.
- Let the salad marinate for at least 10 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 8g
- Protein
- 3g
- Fat
- 9g
Supplies
Sharp knife or mandoline Salad bowl
Tools
Whisk
Serving suggestions
Serve the Roman-Style Chicory Salad as a refreshing starter or as a side dish to accompany grilled meats or seafood.
Tips & tricks
For a traditional touch, serve the salad in a large bowl with plenty of crusty bread on the side to soak up the flavorful dressing.
Cost
$10