Roman Puntarelle salad

(serves 4 or 2 as a main | 20 minutes | easy)

Puntarelle alla Romana are a wonderfully crunchy, salty dish with just the right amount of garlic. They’re (one of) my favorite winter salads and I really recommend trying this recipe, which I perfected after a lot of trial and error.

1 bunch of puntarelle – 2 tbsp extra virgin olive oil – 1 tsp apple cider vinegar (aceto di mele) – 1 garlic clove – anchovy paste

  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, leave it in bigger pieces for an accentuated garlic flavour, and combine. Finally, add salt and pepper to taste. 
  3. Remove the individual puntarelle from the main bunch, wash them and cut them into small strips (like a thick julienne) and place them into a bowl. Pour the seasoning over the puntarelle, toss or mix thoroughly and serve.