Puntarelle alla Romana is Rome’s beloved winter and early spring salad: crispy green ribbons, slightly bitter, brightened with a pungent, creamy anchovy dressing that’s deeply savory and unforgettable.
If you're visiting the Eternal City or cooking from home, this authentic Puntarelle alla Romana recipe brings a taste of Roman tradition straight to your table.
The Traditional Puntarelle alla Romana Salad
Puntarelle alla Romana is the salad you’ll find in nearly every Roman trattoria during the colder months. It’s made from the sprouts of a particular chicory variety, julienned or shaved and eaten raw. These crisp greens are dressed with a bold emulsion of extra virgin olive oil, garlic, white vinegar, black pepper, and salt-cured anchovies.
Classic Roman. Bold. Slightly bitter. Completely addictive.
While most restaurants serve the traditional anchovy dressing, you’ll sometimes find creative twists like Puntarelle with squid (seppie) or Puntarelle with burrata—which, trust me, is heavenly.
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The Puntarelle alla Romana Recipe
This recipe is delightfully easy—especially if you find pre-shaved Puntarelle, as most Romans do.
Here in Rome, we simply grab a fresh bag of cut greens, head home, blend the dressing ingredients, and season the salad. Some (like my mom!) sauté the anchovies in olive oil before blending. Try both methods and pick your favorite.
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Puntarelle alla Romana Recipe
- Course: Side Dish
- Cuisine: Italian, Roman
- Servings: 2
- Author: Claudia Rinaldi | Gourmet Project
Ingredients
- 2 cups cleaned puntarelle
- 3–4 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
- 1 peeled garlic clove
- 1 tablespoon white vinegar
- 4 salt-cured anchovies
- ½ teaspoon white pepper
Instructions
- If you don’t have pre-shaved puntarelle, trim the asparagus-like sprouts. Clean them in water with 2 tbsp baking soda and 2 tbsp vinegar for 10 minutes. Rinse and julienne or shave.
- Blend the olive oil, salt, garlic, vinegar, anchovies, and pepper until creamy.
- Place the dried puntarelle in a bowl and toss with the dressing.
- Mix well (with your hands, Roman style), and enjoy your salad!
Tip:
To make Puntarelle even crisper, soak them in iced water for a few minutes before dressing.
Enjoy Your Puntarelle alla Romana!
I hope this classic Roman salad recipe brings a bit of Italy into your kitchen today.
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Buon appetito!
– Claudia