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Puntarelle Salad

When people see Puntarelle for the first time, their general response is “What in the world is that?!”. Not a common item on most Americans grocery list, Puntarelle is a Chicory that originates from Italy and is a common commodity one would see if strolling through a market in Rome! Apart of the dandelion family, the word “puntarelle” translates to “little tips” which is the part of the plant that is traditionally prepared. Not only does Puntarelle have a unique flavor but contains health benefits that help with digestion and general health. During the Fall and Winter months, Puntarelle alla Romana is a very popular salad that Italians enjoy in the city of Rome. This salad is slightly bitter in flavor and is perfect to pair with heavy winter dishes. Make it for your next dinner party or night in. Mangia!

Cut off the shoots from the inside of the puntarelle.
Slice the shoots into thin long strips.
Leave in ice cold water for 1 hour.
Make the dressing while you wait for the puntarelle. Mix anchovies, minced garlic, olive oil and red wine vinegar.
Toss with dressing and serve!

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Puntarelle Salad


Scale

Ingredients

  • Puntarelle
  • 3 tablespoon of olive oil
  • 1/2 teaspoon of anchovy paste
  • 1 tablespoon of red wine vinegar
  • 1/2 garlic clove minced

Instructions

  1. Remove the outer leaves.
  2. Cut off the shoots from the middle of the puntarelle.
  3. Slice the shoots into long, thin strips.
  4. Place your sliced Puntarelle shoots into a bowl of ice cold water. Soak them for an hour (after 30 minutes you will notice the shoots start to curl).
  5. For the dressing: mix olive oil, anchovies, red wine vinegar & garlic. 
  6. After the Puntarelle shoots are done soaking, drain them and dry with a towel.
  7. Toss with dressing and serve. 

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Puntarelle & Radicchio Salad with Honey Lemon Vinaigrette

Hello All,

Puntarelle (poon-ta-REL-lay) Puntarelle means “little tips” and traditionally comes from the region of Rome in Italy. Puntarelle is a winter green that belongs to the chicory family and typically eaten raw. Puntarelle is the main ingredient in the Roman salad called Puntarelle alla Romana. This salad is a tender and crisp. The preparation takes a bit of time and forethought as one needs to first trim all of the leaves, thinly slice the shoots, and then soak them in ice cold water which causes them to curl.  The salad is served with a dressing of anchovy, garlic, vinegar, and salt, pounded and emulsified with olive oil. Since this blog is titled “Chicory Chicks”, we are going to pair two chicories together. 

Prepping Puntarelle

1. Remove the and discard the outer leaves to leave only the shoots.Punatrella_9183

2. Cut off the white bottoms, and slice the steams in half length and then slice each half into long thin strips, they don’t have to be perfect but I could have sliced them thinner.Punatrella_9207

3. In a large bowl soak in ice water and let them soak for a 30 min to 1 hour. you will notice them start to curl within 30 mins.Punatrella_9202

See them curl 🙂 Punatrella_9281

Puntarelle & Radicchio Salad with Honey Lemon Vinaigrette

 

IngredientsPunatrella-con-Radicchio_9277-Crop

  • 1 head of Radicchio
  • 1 head of Puntarelle
  • 3 tbsp. extra virgin olive oil
  • Zest of 1 lemon
  • 3 tbsp. lemon  juice
  • 1 ½ tsp. Dijon mustard
  • 1 Tbsp. honey
  • Salt & freshly ground pepper

Directions: 

  1. Wash Puntarelle &  prepare like in above directions
  2. Wash radicchio & cut into desired size. I like to shred the radicchio to make the radicchio slices match the puntarelle. Place in a large bowl.
  3. In a separate bowl whisk together lemon zest,  lemon juice, Dijon mustard, honey, and salt & pepper until combined. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified.
  4. Pour dressing over salad, serve, & mangia!

– Chicory Chicks

Fun fact: my husband calls me Puntarelle because it like the chicory version of Cinderella

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