Скачать или смотреть Roman Puntarelle Salad

Puntarelle Salad (Puntarelle alla Romana) is an iconic Roman dish served from December through March as an appetizer or following a heavy meal to cleanse the palate. I’m lucky to find this Catalogna chicory, also called asparagus chicory for their tapered spears, at California farmers’ markets. If you can’t find puntarelle, use this dressing on other bitter greens like dandelion and chicory. Serve with crusty bread to soak up the dressing left on your plate in what we, in Italy, call a ‘scarpetta’ or little shoe.

Garlic, anchovies, chili pepper, wine vinegar, and extra virgin olive oil create a creamy emulsion that coats each crispy curl in a silky embrace. This umami-rich dressing compliments the refreshing bitterness of puntarelle with an assertive punch, elevating this salad to addiction status.

Puntarelle Salad Dressing (ingredients per person):
½ clove garlic (depending on size)
1 to 2 anchovy filets (packed in oil)
Pinch of chili pepper flakes (optional)
1 tablespoon red wine vinegar (or white, depending on preference)
3 tablespoons good quality extra virgin olive oil
Salt and pepper to taste

Finely chop then whisk ingredients into a creamy emulsion or blend them together with an immersion blender. Pour dressing over crisped puntarelle and toss to coat.

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