INGREDIENTS

Serves 4

Translating to “little points”, puntarelle are the crispy, crunchy, and remarkably fresh stalks of the Catalonia chicory. Do as the Romans do and toss these vitamin-rich greens in a dressing of olive oil, red wine vinegar, and a puree of garlic and anchovies. The sweet saltiness of the sauce softens the bitter bite of the greens, while the light covering retains the stalks’ ideal crunch. Two components, five ingredients, and the simple yet oh-so-delicious salad is served.

8 oz puntarelle - 4 anchovy filets - 1 minced garlic clove - 4 tbsp extra virgin olive oil - 2 tbsp red wine vinegar - Salt & Pepper

PREPARATION

1. Tear away the chicory’s dark leaves, strip apart the stalks, sliver the stems thin, and place them into a bath of ice and water. Leave to soak for an hour or so and watch as the dance of the “little points” takes place and the shoots begin to curl.
2. Meanwhile, puree the garlic and anchovies with the olive oil, vinegar, salt, and pepper.
3. Drain the chicory and dry well, being careful not to break or crush them excessively.
4. Toss the chicory with the dressing, and serve.

Thanks to Siena Hicks and Italy Segreta for this recipe.

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