Roman Chicory Salad (Puntarelle)

Puntarelle are winter vegetable. They are picked when they are young and tender and may be eaten raw or cooked. It was a typical salad from Rome and Lazio, but it is quite common all over Italy now. They are slightly bitter, but the salted anchovies soften this taste.

Strip the leaves, cut the little heads into small slices

Put  them in a bowl of water with ice. The slices will form tight curls.

Prepare a kind of citronette, emulsing extra virgin olive  oil with lemon, salt, anchovy fillet and garlic

Season the puntarelle with dressing.

Don’t throw the leaves!!

Bring a large pot of water to a boil. Add the puntarelle leaves and cook for 2 minutes. Remove from the water, dry thoroughly and season with extra virgin olive oil, salt and taggiasca olives!