Puntarelle Salad

Puntarelle Salad

Insalata di puntarelle

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Puntarelle, a delightful vegetable, is a development of the chicory plant called catalogna, which is used quite a lot, particularly in Rome. The Italians like bitterness in their vegetables, and puntarelle, the little shoots grown from the centre of the vegetable, are delicate and extremely tender, to be cooked or eaten raw in salads.

Ingredients

Quantity Ingredient
1 head catalogna with puntarelle

Sauce

Quantity Ingredient
6 anchovy fillets in oil, drained
1 small garlic clove, peeled and crushed
4 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
salt
freshly ground black pepper

Method

  1. Cut the puntarelle shoots from the head of catalogna, to about 7–8cm long. Cut them lengthways to the size of matchsticks. Put them into iced water, where they will curl and lose some bitterness.
  2. Prepare the sauce. Mash the anchovies in a bowl, using a fork, then add the garlic, olive oil, vinegar, a little salt and plenty of pepper.
  3. Drain the puntarelle well, dress with the sauce, and serve. Eat as a side salad or a starter.
Tags:
Carluccio
vegetables
vegetarian
Italian
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