Puntarelle Alla Romana: The Classic Roman Chicory Salad

Puntarelle, smart tips, have been on my plate so many times I’ve lost count.

I come from a pescatarian/vegetarian/plant-based family of origin, where vegetables weren’t a side but a protagonist occupying way more than a third of a “balanced” plate. So, they had to be really, really good.

These crispy green ribbons of shaved chicory, slightly bitter, brought to new life by a pungent, creamy anchovy, garlicky, vinegary dressing could find a place even in a last-course improvised sandwich — we were ravenous children!

In winter, they appear everywhere in Rome: in trattorie, markets, and refrigerator drawers.

puntarelle alla romana salad with anchovy dressing

TRADITIONAL PUNTARELLE ALLA ROMANA

I won’t tell you my mom made the exact traditional, unquestionable Puntarelle Alla Romana recipe, but I’ll tell you we loved it anyway.

For example, she briefly toasted the anchovies in the pan to melt them — with all the debate and norms we have today, I can’t say whether she’d be stoned or acclaimed.

I, who enjoy puntarelle in practically any way Roman trattorie and restaurants propose them (with burrata is one of my favorites, with squid one of my husband’s) — as long as the cook knows his thing — try to adhere to tradition, mostly because raw anchovies are easier and quicker.

And now that I wrote that, I can tell you this perfectly describes both me and Puntarelle Alla Romana: classic, bold, slightly bitter, and completely addictive (to my husband at least).

THE PUNTARELLE ALLA ROMANA RECIPE

This recipe is delightfully easy — especially if you find pre-shaved puntarelle, as most Romans do.

We simply grab a fresh bag of cut greens, head home, blend the dressing ingredients, and season the salad.

puntarelle in a Rome restaurant
Puntarelle alla romana recipe from Rome #gourmetproject #italianrecipe
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Puntarelle Alla Romana

Course Side Dish
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

Instructions

  1. If you don't find already cleaned Puntarelle, all you have to do is cut off the asparagus-like sprouts, clean them with water, two tablespoons of baking soda, and two of vinegar, for 10 minutes or so. Rinse them and julienne them (or shave them).

  2. Blend the olive oil, salt, garlic, vinegar, anchovies, and pepper until creamy.

  3. Place the dried Puntarelle in a bowl and season them with this emulsion.

  4. Mix well (with your hands for better results), and enjoy your Puntarelle!

Recipe Notes

To make Puntarelle even crispier, you can place them in a bowl with iced water for a few minutes before making your salad.

Enjoy your Puntarelle! Buon Appetito!

Claudia