Roman-Style Puntarelle Salad

This classic Italian salad recipe makes ingenious use of puntarelle greens.

Ingredients:
1 head puntarelle, trimmed of root end and then with greens thinly sliced
4 anchovy filets
1 clove garlic, minced
6 tablespoons high-quality olive oil
3 tablespoons red or white wine vinegar
Sea salt and fresh ground pepper

Method:
1. Place the puntarelle into a bowl of ice water and let sit for 1 hour.

2. Meanwhile, finely chop and smash anchovies and garlic to make a paste, then whisk in the olive oil and vinegar to make a smooth dressing. Season with salt and pepper.

3. Drain puntarelle and pat dry, then toss with dressing. Serve immediately.

this week's recipes
sun ripened

feature story
preserving summer

from the farm
photo gallery

archives