Puntarelle alla Romana

Puntarelle Roman Salad

Makes servings

Prep Time 25

Cook Time 0

Total Time 25

1 head puntarelle (about 1 lb/500g with puntarelle shoots only, or 1½lb/700g with tall outer leafy stalks)

3 anchovy fillets packed in oil, or to your taste: 2-mild, 3-more flavorful/interesting, 4-pungeant kick (or 1/2 tsp anchovy paste per anchovy)
1 clove garlic, peeled
¼ tsp coarse salt
1 Tbsp white wine vinegar
2 Tbsp extra virgin olive oil
¼ to ½ tsp black pepper, freshly ground or crushed

KEY: pinch (⅛ tsp) | tsp = teaspoon (5ml) | Tbsp = Tablespoon (15ml)

Trim Base: With a long serrated knife, trim about 1-inch (2.5cm) off the tough base.
Remove Bitter Greens: Remove the outer leafy stalks and set aside. Keep any smaller delicate leaves separate.
Separate the puntarelle shoots from the base.
Trim ¼ to 1" (6mm to 2.5cm) off the base of the shoot, or until you reach the tender part, and discard.

The tip of the shoot can be left on, or to get a blunt edge, you can cut the tip off at the point where the leaves start, and set aside to add to the salad separately.
Cut the shoot in half lengthwise, place cut-side down on a cutting board, and slice into thin strips (about ¼-inch (6mm) wide, or less).
Tip: The longer and thinner the strips, the more they tend to curl.

You'll need to prep the puntarelle differently to get them through the wires of the tool successfully.
To get a blunt edge, cut the tip off at the point where the leaves start, and set aside (see notes).
Tip: It helps for the puntarelle to be as cold and crisp as possible.
Push each puntarella stub, tender top first, through the indented side of the tool and through the wires.
Tip: If it does not go easily, try trimming a little more off the base.

Chill the strips in the fridge, or immerse in icy cold water to allow the long thin strips to curl. (Not necessary for short or thick strips or slices.)

With Mortar and Pestle: Pestle the anchovies and coarsely chopped garlic together with salt into a very smooth paste. Add the vinegar and stir well with the pestle. Continue to stir while you drizzle in the olive oil a little at a time. Stir until creamy.
Without Mortar and Pestle: Finely mince the garlic with a chef's knife (or use a garlic press), and sprinkle with the salt. Then, with the flat of the knife almost parallel to the cutting board, press the flat of the knife down on the garlic (while slightly tilting the edge of the blade) to scrape the garlic into a paste. Add the anchovies and mince and mash them into the paste with your knife. Then, transfer the paste to a small bowl and whisk in the vinegar. Continue to whisk while you drizzle in the olive oil a little at a time. Whisk until creamy.

Drain the soaked puntarelle sticks, dry thoroughly, ideally with a salad spinner, and add to a salad bowl. Add any puntarelle tips (but not the leaves yet) you may have set aside earlier.
Toss with the dressing until well coated. Taste and adjust for salt, if necessary (you may not need it, unless you are using fewer anchovies).
Garnish with any of the small young leaves. Dust with freshly ground black pepper.

Notes

Time: Allow approx. 15 minutes more per extra head of puntarelle.
Storing: Once cleaned and cut, store the puntarelle tightly wrapped in a towel in the fridge for up to 2 days (the longer they sit, the more they start to turn red around the edges).
Serving: Once dressed, serve the salad immediately.
Dressing: Yields 3 Tbsp (45ml)
- Anchovy Substitutions: Worchestershire sauce, colle di alici.
- Whole Grain Dijon Mustard Addition: Mix in 2 teaspoons (10ml) before adding the olive oil, for a dressing more similar to a Caesar salad dressing.
Parmigiano Topping Variation: Shave a few slices of Parmigiano cheese on top of each portion using a vegetable peeler.
Any remaining puntarelle tips, stalks or leaves can be added to the salad, or sautéed with minced garlic and olive oil; or boiled or steamed, and served with a dash of vinegar or squeeze of lemon.

Note: The stalks are more bitter than the shoots, but get nice and curly, and are good in salad, as long as the bitter leaves are removed.

First, remove the dark bitter leaves from the crisp stalks, and save for another use or discard. (This is because the leaves are very bitter, and because they tend to get tangled in the wires of the puntarelle cutter.)
Slice the stalks into very thin strips, either by hand or with a puntarelle cutter.
- If using a Puntarelle Cutter, first cut the tip off bluntly, then push the stalk through the wires, blunt top first.
  - Tip: If the stalks are not thick or crisp enough to feed into the tool, try chilling them in the freezer for a few minutes.
  - Tip: Push enough stalk through the wires to grab the stalk on the other side, then pull it through.

Please keep in mind that nutritional info is an estimate and varies according to ingredients used.