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Top-down view of curled puntarelle shoots tossed in anchovy dressing on a white ceramic plate with visible olive oil sheen.

Puntarelle alla Romana with Anchovy-Garlic Dressing

Curled chicory shoots tossed with a garlicky anchovy dressing, a classic Roman winter antipasto that needs no stove.
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Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Italian (Roman)
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 head puntarelle (Catalonia chicory) about 600 g; trimmed to the pale inner shoots
  • ice water for soaking, about 1.5 liters with plenty of ice cubes
Anchovy Garlic Dressing
  • 6 anchovy fillets to 8 fillets; oil-packed
  • 2 cloves garlic minced or mashed
  • 3 tbsp red wine vinegar
  • 6 tbsp extra virgin olive oil
  • black pepper to taste; freshly cracked
  • salt a small pinch, to taste; anchovies are already salty

Method
 

Prep the Puntarelle
  1. Trim the puntarelle, pulling off the tough dark green outer leaves until you're left with the pale, hollow inner shoots.
  2. Separate the shoots and slice each one lengthwise into thin strips, no wider than a matchstick.
  3. Drop the strips into a large bowl of ice water with plenty of ice cubes. Let them soak for 45 minutes to 1 hour until they curl into tight spirals.
Make the Dressing
  1. While the puntarelle soaks, mash the anchovy fillets and garlic together on a cutting board using the flat of your knife until it forms a rough paste.
  2. Scrape the paste into a small bowl and whisk in the red wine vinegar.
  3. Slowly whisk in the olive oil until the dressing looks slightly thickened and emulsified. Season with black pepper and a small pinch of salt if needed.
Assemble and Serve
  1. Drain the curled puntarelle and spin it dry in a salad spinner, or pat it dry with a clean towel.
  2. Toss the puntarelle with the anchovy dressing right before serving, making sure every curl gets coated.
  3. Taste and adjust with more black pepper or a splash of vinegar if it needs brightening. Serve immediately.

Notes

  • Soak sliced puntarelle at least 45 minutes for proper curling.
  • Dress only right before serving to avoid wilting.
  • Mash anchovies into paste for a smoother, more even dressing.
  • Use oil-packed anchovy fillets, not salt-packed, for convenience.