Roman Chicory Salad | James Beard Foundation
Made with a variety of chicory that’s known as puntarelle, this classic Roman salad is delicious next to a bowl of rich pasta or a meat-based secondo.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jamesbeard.org.
Cooking tools:
- Mortar and pestle
- Food processor
- Pot
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Kitchen towel
Ingredients
- 2 pounds puntarelle, or 1 pound each frisée and radicchio
- 6 salt-packed anchovy fillets
- 1 garlic clove
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- Salt
- pepper
- 1 orange, peeled and segmented
- 1 bulb fennel, very thinly sliced
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Roman Puntarelle Salad (Chicory Salad with Anchovy-Garlic Vinaigrette) Puntarelle alla Romana
giallozafferano.com
Puntarelle alla Romana | Best Authentic Italian Recipe
pizzacappuccino.com
Puntarelle alla Romana Recipe
greatbritishchefs.com
Puntarelle alla Romana (winter chicory salad with anchovy and garlic) -Lazio – Living a Life in Colo
livingalifeincolour.com
Puntarelle alla Romana Salad with Anchovy Dressing
sippitysup.com
Chicory Roman style - a fine Mediterranean dish
purepepper.de
PUNTERELLE
johnpleshettemealoftheweek.com
Chicory Salad | James Beard Foundation
jamesbeard.org