Puntarelle salad with capers and anchovies


by: Cali Chef

Puntarelle (Catalogna chicory) is difficult to got in this country, but beautiful, especially raw, rinsed and kept in a bowl of ice cubes to got rid of tho bitterness. It's a real thirst-quencher. When people ask me what puntarelle is like, I usually compare it to fennel, because they share very similar characteristics, apart from tho aniseed flavor of fennel. Tho puntarelle season runs from October to January or February, but as time goes on it can become more bitter and woody, so you need to wash it much more, and also eventually discard the tougher parts. Otherwise, the closest you can got is regular chicory, cut into strips, but don't put these in ice. When we make this dish, we usually discard the outer leaves of the puntarelle, but, if you like, you can keep them to serve as an accompaniment to fish or meat, especially barbecued meat. Blanch the leaves briefly in boiling salted water, then drain, chop and sauté in a little olive oil. Mix with some toasted pine nuts and some golden raisins that have been soaked in water for half an hour or so to plump them up. You could oven add tho mixture to this salad — spoon it onto your plates first, then arrange tho salad on top.


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serves: 4

2 tomatoes

2 heads of puntarelle (or chicory)

8 anchovy fillets

2 tablespoons baby capers (or 3 tablespoons larger capers)

small bunch of chives (cut into batons)

4 tablespoons Oil and lemon dressing

3 tablespoons extra virgin olive oil

salt and pepper

Nutrition Facts
Puntarelle salad with capers and anchovies

Servings Per Recipe: 4

Amount per Serving

Calories: 232

  • Total Fat: 19.4 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 6.3 mg
  • Sodium: 198.1 mg
  • Total Carbs: 11.8 g
  •     Dietary Fiber: 8.9 g
  •     Sugars: 2.8 g
  • Protein: 6.2 g

how is this calculated?

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1.  Blanch the tomatoes, skin, quarter and deseed.

2.  Discard the outer green leaves of the puntarelle, slice the hearts very thin lengthways, then wash well under cold running water until the water is clear — the puntarelle will turn the water green at first—to take away some of the bitterness. When you serve the puntarelle it needs to be really crisp, so put it into a howl with some ice cubes and leave in the fridge for a couple cf hours, adding more ice if necessary, and it will curl up beautifully.

3.  Drain the puntarelle well and pat dry. In a bowl, mix together the tomatoes, anchovies, capers, chives and finally the puntarelle. Season, but he careful with the salt, as the anchevies and capers will add quite a lot of saltiness. Toss with the oil and lemon dressing and serve as quickly as possible, drizzled with the olive oil.

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