Puntarelle Salad Roman Style (Insalata di Puntarelle alla Romana)
Category: Salads
Servings: 4
Puntarelle salad, a classic Roman dish, is a delightful combination of crisp, slightly bitter greens with a tangy, savory dressing. Known for its distinctive, curled appearance, this salad has become a staple in Roman cuisine, especially in the colder months when the puntarelle is in season. Made with fresh puntarelle, anchovies, extra virgin olive oil, and a splash of white wine vinegar, this salad offers an excellent balance of bitterness, saltiness, and acidity. Perfect as a side dish or as a light appetizer, this insalata di puntarelle alla romana will transport you straight to the heart of Rome with its simple yet vibrant flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Puntarelle | 800g |
| Anchovies (Alici) | 4 |
| Extra virgin olive oil | 30g |
| White wine vinegar | 10g |
| Garlic | 1 clove |
| Salt | To taste |
| Black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Fat | ~10g |
| Carbohydrates | ~5g |
| Protein | ~3g |
| Fiber | ~1g |
| Sodium | ~400mg |
Instructions
-
Prepare the Puntarelle:
Begin by carefully cleaning the puntarelle. Remove the base of the stalks, which is the toughest part, and ensure there are no soil residues left. Rinse the greens thoroughly under cold running water. Once cleaned, cut the puntarelle in half lengthwise to expose the tender inner stalks. This step is crucial as it helps to reduce the bitter taste and ensures that the leaves curl into the iconic shape of puntarelle. -
Curl the Leaves:
After cutting the puntarelle, place the halves in a bowl of ice-cold water. The cold water will encourage the leaves to curl up, giving them their characteristic, frilly texture. Let them sit in the water for about 30 minutes to fully curl and crisp up. -
Prepare the Dressing:
While the puntarelle is curling, prepare the dressing. Take the anchovies and finely chop them into small pieces. In a small bowl, combine the chopped anchovies with the finely minced garlic clove. Add the white wine vinegar and stir to combine. Season with a pinch of salt and freshly ground black pepper to taste. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing into a smooth consistency. -
Assemble the Salad:
Once the puntarelle has curled and become crisp, drain them well and pat them dry with a kitchen towel. Transfer the puntarelle to a large serving bowl. Pour the prepared dressing over the puntarelle and toss gently to coat all the leaves evenly. -
Serve:
Your Puntarelle Salad Roman Style is now ready to be served. This refreshing and flavorful dish pairs beautifully with grilled meats or can be enjoyed on its own as a light lunch or side dish. The bitterness of the puntarelle balances perfectly with the rich anchovy dressing, offering a taste of Roman culinary tradition.
Enjoy this dish as part of your Mediterranean-inspired meal, or serve it on a warm summer evening as a refreshing accompaniment to your favorite Italian dishes. The insalata di puntarelle alla romana is not only a feast for the taste buds but also a visual delight with its beautifully curled greens and rich, golden dressing.
This recipe brings a slice of Roman tradition to your table, easy to prepare yet full of complex flavors that will leave your guests asking for more!
