Puntarelle salad

Theo Randall and Gennaro Contaldo use puntarelle (a variety of chicory) to make a classic Roman salad
By Gennaro Contaldo
Puntarelle salad
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 heads puntarelle, an Italian type of chicory
  • 1 cloves garlic
  • 2 canned anchovy fillets
  • 1 lemon, juice only
  • olive oil, to taste
  • 1 pinches dried red chilli flakes


1. Discard the outer leaves of the puntarelle. Slice the inner shoots, wash well and place in a bowl of iced water until required.

2. Pound the garlic with a pinch of salt in a mortar. Add the anchovies, lemon juice and enough oil to give a pouring consistency and keep grinding until the anchovies have broken up.

3. Add a pinch of dried chilli and season to taste with salt and pepper.

4. Drain the puntarelle, place in a serving bowl and pour the dressing over. Serve at once.

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