The name for the slightly bitter green, chicory or cicoria, Puntarelle is also the name for one of the most Roman of Roman dishes, Puntarelle Salad. With humble origins, it is so beloved that food lovers honor it as a culinary symbol of the Lazio region and its capital, Rome.
Cut stalks of raw puntarelle or chicory into thin strands. Italians love to cut puntarelle into square strands with a wire cutter; instruction describes this utensil, available online, and how to use it as well as prepare the greens with a knife making curly strands or tiny octopus shapes. Follow the guidelines for making an outstanding vinaigrette. Information on puntarelle and chicory varieties to buy for this salad is included, and where to purchase seeds online to grow your own.
Serve puntarelle salad as an appetizer on individual plates. Puntarelle salad is especially good served as a side dish accompanying succulent grilled lamb chops or roast lamb, and grilled or roasted whole fish or fish filets. Try it. It is addictive and easy to make at home. This is a salad to remember, and make again and again.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One PDF with photos. 4 servings.
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