How To Prepare Puntarelle Like a Roman

Puntarelle salad iin a glass bowl with a napkin to the side

How To Prepare Puntarelle Like a Roman

Puntarelle (also known as catalonian chicory) are a vegetable similar to asparagus in texture. In Rome, they are typically eaten raw, julienned, and prepared as a salad, tossed in a vinaigrette made with garlic and anchovies.

Course Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 30

Soaking and drying time 1 30

Total Time 2

Servings people

Calories 144kcal

Author Pina Bresciani

Ingredients

1 head puntarelle see notes for substitutes

Vinaigrette

¼ cup olive oil extra virgin
1 tablespoon white wine vinegar
1 clove garlic diced
3 anchovy filets
salt and pepper to taste

Instructions

Start with your head of puntarelle. Remove the outer leaves until you see the full stalks.
Remove each stalk from the head.
Cut the bottom of the stalk off (you should see a hollow hole at the bottom of the stalk running all the way up the stalk). You can also try to snap off the bottom of the stalk, where it naturally gives, like you would with asparagus, but I found it hard to do it this way.
Also cut the top off of each stalk, so there are no more leaves. It will be easier to run through the puntarelle cutter this way. You can add these extra leaves to the salad.
Cut each stalk with the puntarelle cutter. Place the stalk in the cutter and push it through until the whole stalk is cut into julienned strips. You may need to pull the puntarelle out of the cutter at the end.
Place the julienned puntarelle into a bowl of ice water. Let them soak for about one hour.
In the mean time, make the vinaigrette. Place all vinaigrette ingredients in a blender jar, and using an immersion blender, blend together until a smooth vinaigrette/dressing forms. Set aside.
Once the puntarelle have soaked (they should have curled up a little by this point), place them in a colander to dry for about 30 minutes, then pat them dry very well.
Place the puntarelle is a serving bowl, pour the dressing on top and give everything a good toss. Serve and enjoy!

Notes

If puntarelle aren't available in your area, here are some substitutes:

Belgian endive cut into thin trips - will not be the exact same texture, as belgian endive is softer in texture
Radicchio - is softer in texture as well
Asparagus - julienne them or slice thinly with a vegetable peeler - the texture is the most similar, however they will not have that bitter flavor of the puntarelle
White stalks of curly endive - endive is in the chicory family just like puntarelle, so while the texture may not be the exact same, the flavor will be similar

Nutrition