Puntarelle salad is a fresh and tasty side dish, a typical Roman recipe, easy to prepare.
Puntarelle are a type of asparagus chicory, with white and compact sprouts that are crisp yet tender. Consumed raw, they are a remineralizing food due to their nutrient content such as vitamins A and C, calcium, potassium, and phosphorus. They have a slightly bitter taste that is softened by letting them rest in cold water. The salad is very popular during the Easter period because of the delicious combination created by consuming them with eggs.
Read on to find out how to make puntarelle salad with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 heads asparagus chicory
- 8 fillets anchovies in oil
- 1 clove garlic
- white wine vinegar
- extra virgin olive oil
- salt
- pepper
Preparation of Puntarelle Salad
Remove the outer leaves from the heads of chicory (you can use them to prepare other recipes like the ones you can find by clicking HERE).
Detach the puntarelle and cut them first in half and then into thin strips (using for example a potato peeler).
Wash them under cold running water, gather them in a bowl, and cover them with cold water.Place the bowl in the refrigerator for at least half an hour.
Meanwhile, chop the garlic, mince the anchovy fillets, and gather everything in a small bowl. Add three tablespoons of white wine vinegar, six tablespoons of extra virgin olive oil, and a bit of pepper. Emulsify everything, mixing thoroughly.After the resting time, drain the puntarelle and dress them with the prepared dressing, mixing thoroughly.
Serve your puntarelle salad immediately, adjusting the salt if necessary.
Notes
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Questions and Answers about Puntarelle Salad
How to store and for how long?
Puntarelle salad can be stored for only a few hours, in an airtight container in the refrigerator, after that it loses its crunchiness.
