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Puntarelle alla Romana

Puntarelle alla Romana

Puntarelle alla Romana, a crunchy and slightly bitter salad made with a specific kind of chicory and dressed with a simple anchovy vinaigrette.

Course Salad
Cuisine Italian
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Manuela Zangara


  • 2 heads puntarelle or other chicory
  • 2 garlic cloves
  • 4 or 5 anchovy fillets under oil
  • 2 tbsp white wine vinegar
  • 4 tbsp extra-virgin olive oil
  • Salt to taste


  1. Start by cleaning the puntarelle. Remove the outer leaves. Pull or cut apart the hollow stems at the core of the head. These are white on the bottom, with pale green asparagus-like tips.
  2. Now cut off the tough bottom part of the stem and slice them in half lengthwise, and then slice each half into long, thin strips.
  3. Fill a large bowl with ice and water and put your sliced puntarelle stems into it. Let them soak for an hour. They will begin to curl.
  4. Drain them and pat them dry.
  5. To make the anchovy vinaigrette, mash together the garlic and salt. Add the anchovy fillets and pound until coarsely mashed. Stir in the vinegar and extra virgin olive oil and mix well to combine.
  6. Drizzle the dressing over the puntarelle and toss to combine.
  7. Serve immediately.

Recipe Notes

If you cannot find puntarelle, you can make this salad with other types of chicory, like frisée, radicchio, endive, which you can slice into long strips. Be sure to soak your vegetables in icy water, to give them an extra crunch and curl.