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Puntarelle (or Chicory) in salsa di alici

(recipe, Katie Hickey)


This recipe is from the Roman issue of Saveur #128. even if you can't find puntarelle, make the recipe with dandelion greens or chicory.


  1. 8 oz. young puntarelle or dandelion greens,
  2. trimmed and thinly sliced
  3. 4 anchovy filets
  4. 1 clove garlic, minced
  5. 6 Tbsp. extra-virgin olive oil
  6. 3 Tbsp. red or white wine vinegar
  7. Kosher salt and freshly ground black pepper,
  8. to taste


  1. 1. Put puntarelle into a bowl of ice water; let sit for 1 hour. Meanwhile, finely chop and smash anchovies and garlic to make a paste; whisk in oil and vinegar to make a smooth dressing. Season with salt and pepper. Drain puntarelle and pat dry; toss with dressing.