Puntarelle with Anchovy Dressing (Puntarelle con la Salsa)
Only a few years ago, the word puntarelle was practically unknown outside the Eternal City. Winter visitors to Rome returned home with tales of a fascinating salad of fresh bitter greens with anchovy dressing. Summer visitors never found out what they were talking about. Today, pale green puntarelle, a variety of Catalonian chicory, with long, spiky, dark leaves, are still available only in the colder months, but they are now well known throughout Italy. In the off-season, some Romans pair other salad greens with the salsa. Crisp frisée is probably the best substitute when puntarelle are not available.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chicory | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head puntarelle, chicory (curly endive) or frisée
- 1 garlic clove
- 2 salt-packed anchovies or 3 olive oil-packed anchovy fillets
- 1 tsp. red wine vinegar
- 3 Tbs. extra-virgin olive oil