Roman Garlic Chicory Salad: Puntarelle Perfection
Details
Crunchy greens meet garlicky goodness in this sensational Roman salad!
Ingredients
Instructions
Prepare the Puntarelle
If using traditional puntarelle, carefully separate the outer leaves and discard. Cut the inner, tender shoots (the "puntarelle") lengthwise into thin strips, about 1/4 inch wide. Immediately plunge the cut puntarelle into a bowl of ice-cold water for at least 30-60 minutes. This step is crucial for making the chicory curl and crisp up, and it also reduces some of its bitterness. If using another type of chicory, simply wash and dry well, then chop into bite-sized pieces.
Make the Dressing
While the chicory is soaking, prepare the dressing. In a small bowl, combine the minced garlic and mashed anchovy fillets. Using the back of a fork or a mortar and pestle, mash them together until a smooth paste forms.
Emulsify the Dressing
Gradually whisk in the extra virgin olive oil, then slowly add the white wine vinegar. Continue whisking until the dressing is well emulsified. Season with salt and freshly ground black pepper to taste. If desired, add a pinch of red pepper flakes for a subtle kick.
Assemble the Salad
Drain the puntarelle very thoroughly and pat dry with a clean kitchen towel or use a salad spinner. This ensures the dressing adheres well.
Serve
Place the crisp puntarelle in a serving bowl. Pour the garlic-anchovy dressing over the chicory and toss gently to coat evenly. Serve immediately as a refreshing appetizer or side dish.
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