Puntarelle alla Romana Salad

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A beloved Roman winter salad featuring crisp curled chicory sprouts tossed in a punchy anchovy-garlic emulsion. The slight bitterness of the puntarelle balances perfectly with the salty, umami-rich dressing, creating one of Lazio's most iconic antipasti. This no-cook dish comes together in minutes once the sprouts have had time to soak and curl.

Nutrition Facts

Per serving (estimated)

• 175 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 7 gCarbs
• 4 gFiber
• 1 gSugar
• 4 gProtein
• 380 mgSodium
• 450 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 340 mcgVitamin A

Ingredients

For the salad

• 1.5 lbs puntarelle (Catalogna chicory sprouts), trimmed
• Cold water, for soaking
• 1 tsp fine sea salt

For the anchovy-garlic dressing

• 6 salt-packed anchovy fillets, rinsed and patted dry
• 2 medium garlic cloves, peeled
• 1/3 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp freshly squeezed lemon juice
• Freshly ground black pepper, to taste

Directions

1. Trim the puntarelle by snapping off the tough dark green outer stalks and any damaged leaves, reserving only the tender, pale inner shoots and small hearts.
2. Slice the reserved sprouts lengthwise into thin julienne strips about 1/8-inch thick, working from the tip down to the base; thinner strips will curl more dramatically.
3. Submerge the julienned puntarelle in a large bowl of ice water, add the salt, and refrigerate for at least 1 hour and up to 4 hours, until the strips curl into tight crisp ribbons.
4. While the puntarelle soaks, prepare the dressing: finely mince the anchovy fillets and garlic together on a cutting board, then use the flat side of a knife to work them into a smooth paste.
5. Transfer the anchovy-garlic paste to a small bowl and slowly whisk in the olive oil drop by drop at first, then in a steady stream, until a thick emulsion forms. Stir in the red wine vinegar and lemon juice, and season generously with black pepper.
6. Drain the curled puntarelle in a colander, then spin dry in a salad spinner or pat gently between clean kitchen towels; the greens must be dry so the dressing clings properly.
7. Place the dried puntarelle in a chilled serving bowl and pour about two-thirds of the dressing over the top. Toss gently with tongs until each ribbon is evenly coated.
8. Taste and adjust with more dressing, a pinch of salt, or an extra splash of vinegar; the salad should be vividly seasoned so the dressing registers on every forkful.
9. Serve immediately on chilled plates, passing any remaining dressing at the table for those who want an extra drizzle.

Cook’s Notes

• Puntarelle are in season from late fall through early spring; choose heads with firm, tightly clustered pale inner shoots and avoid any with wilted or yellowed leaves.
• If you cannot find true puntarelle, substitute dandelion greens, frisée, or the inner ribs of escarole cut into thin ribbons and soaked in ice water.
• Salt-packed anchovies deliver a cleaner, more complex flavor than oil-packed varieties, which is essential for an authentic Roman dressing.
• The anchovy-garlic emulsion can be prepared up to 2 days ahead and refrigerated in a sealed jar; whisk or shake well before dressing the salad.
• Do not dress the puntarelle more than 5 minutes before serving, as the acid in the vinegar will quickly wilt the delicate curled ribbons.

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