Puntarelle alla Romana is crunchy, curly chicory salad dressed with anchovy vinaigrette. It’s made from a a type of Italian chicory traditional to the regions around Rome. If you can’t find puntarelle, substitute curly endive, or another green from the chicory family.
Detailed instruction on prepping and curling puntarelle can be found here: http://www.sippitysup.com/puntarelle-alla-romana-salad/
- 2 heads fresh puntarelle (or other chicory)
- icy water (as needed for ice bath)
- 1 clove garlic (peeled and chopped)
- 4 oil-packed anchovy fillets (drained)
- 2 tablespoon red wine vinegar
- 1/8 teaspoon crushed red pepper flakes (or to taste)
- 4 tablespoon extra-virgin olive oil
- homemade croutons (or crusty bread for serving)
Wash and prep the puntarelle then cut the stalk lengthwise into ribbons (see note). Place them into a bowl of ice water until they curl up, at least 30 minutes.
In the bowl of a mini food processor, combine the garlic, anchovies and vinegar, pulse 4 or 5 times to combine. Start the machine and slowly drizzle in the oil until a thick and creamy emulsification is achieved. Season with crushed red pepper flakes, pulse 5 or 6 more times to combine. You may alternatively make the dressing using a mortar and pestle to create the anchovy paste and a bowl and whisk to achieve the olive oil emulsification.
Drain and dry the puntarelle ribbons and place in a large bowl. Add a big drizzle of the dressing and toss well to coat; repeat as needed until dressed to taste. Serve with homemade croutons.