The Roman style chicory salad is very tasty, it is quick to prepare and will be very appreciated by everyone as it has a slightly bitter flavor that goes very well with anchovy fillets that give the whole dish a pronounced flavor. The chicory is predominantly cultivated in Lazio and is nothing but the sprouts of catalogna chicory with darker and longer green leaves that envelop the chicory tips. You can prepare many dishes, even cooked ones like savory pies or sautéed chicory in a pan, so as not to waste anything.
Below, I leave you other tasty recipes to try and, as always, we go immediately below the photo to discover how to prepare the Roman style chicory salad!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 77.41 (Kcal)
- Carbohydrates 1.69 (g) of which sugars 0.70 (g)
- Proteins 1.77 (g)
- Fat 6.73 (g) of which saturated 0.96 (g)of which unsaturated 0.04 (g)
- Fibers 3.61 (g)
- Sodium 420.84 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Roman style chicory salad
- 1.32 lbs chicory tips
- 4 fillets anchovies
- 2 cloves garlic
- 2 pinches salt
- 2 pinches black pepper
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
Preparation of Roman style chicory salad
To prepare the chicory salad, start by cleaning the chicory tips, removing the outer darker green and longer leaves and saving them for other preparations.
Cut off the terminal part of the stem and detach the chicory tips, divide them in half and then into strips.
Fill a bowl with very cold water and ice and soak the chicory tips for at least 30 minutes.
Meanwhile, finely chop garlic and anchovies, make an emulsion with oil, vinegar, salt, pepper, and chopped garlic and anchovies, and mix very well.
Remove the chicory tips from the water, dry them, and dress them with the prepared emulsion, bringing immediately to the table and..
ENJOY YOUR MEAL
Storage of Roman style chicory salad
The salad should be consumed immediately after preparation, however, you can store the chicory tips without dressing in an airtight container for 2 days in the refrigerator.
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