Puntarelle alla Romana is a wonderfully crunchy, salty dish with just the right amount of garlic. It is one of our favorite winter salads!
This salad is especially nice to serve post-Holiday season, as its crisp, refreshing flavors cut through the rich, heavy dishes we’ve been eating during the past couple of months.
This salad is especially nice to serve post-Holiday season, as its crisp, refreshing flavors cut through the rich, heavy dishes we’ve been eating during the past couple of months.
– Julia & Camillo
Ingredients:
2 tbsp Classico Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
1 Garlic Clove Anchovy Paste (or Fresh Anchovies)
Salt & Pepper 1 Bunch of Puntarelle (Chicory)
Directions:
1. Create an emulsion with the olive oil and vinegar by whisking them together with a fork or whisk.
2. Add the anchovy paste to taste and combine it well. Puree or dice the garlic (leaving it in bigger pieces for an accentuated garlic flavor) and combine. Add salt and pepper to taste.
3. Cut the puntarelle into small strips, similar to a thick julienne. Mix with the dressing and serve!
2. Add the anchovy paste to taste and combine it well. Puree or dice the garlic (leaving it in bigger pieces for an accentuated garlic flavor) and combine. Add salt and pepper to taste.
3. Cut the puntarelle into small strips, similar to a thick julienne. Mix with the dressing and serve!
Running low on Classico extra virgin olive oil? Order a bottle and we’ll send one from our Italian kitchen to yours!